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Smoky Southern-style beef with freekeh and cranberry salad
Smoky Southern-style beef with freekeh and cranberry salad
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Prep Time:
425 minutes
Cook Time:
35 minutes
Total Time:
460 minutes
Tender beef fillet roast, marinated overnight, and grilled to perfection - a show-stopping centerpiece for your next celebration. Prep in advance for best results.
Ingredients:
  • 250.00 gm boiling water
  • 180.00 gm brown sugar
  • 282.50 gm sweet barbecue sauce (see Notes)
  • 260.00 gm tomato ketchup
  • 1 bunch fresh thyme
  • 8 garlic cloves, bruised
  • 20.00 ml whole black peppercorns
  • 1.25kg beef eye fillet
  • 62.50 ml season-all seasoning
  • 32.50 gm smoked paprika
  • 20.00 gm sweet paprika
  • 350g packet roasted cracked wholegrain freekeh, rinsed (see Notes)
  • 1 red onion, finely chopped
  • 62.50 ml red wine vinegar
  • 56.88 gm extra virgin olive oil
  • 500.00 ml frozen cranberries, thawed
  • 2 oranges, peeled, segmented
  • 50g baby rocket
  • 125.00 ml fresh mint leaves, finely chopped
  • 1 bunch fresh flat-leaf parsley
Instructions:
  • In a large ceramic baking dish, mix boiling water and sugar until the sugar dissolves. Stir in barbecue sauce, ketchup, thyme, garlic, and peppercorns until combined. Add beef, ensuring it's coated in the marinade. Cover and refrigerate for 6 hours or overnight, turning occasionally.
  • Cook the freekeh according to the directions on the package until just tender. Drain and refresh under cold water, then transfer to a large serving bowl. Add the onion, vinegar, and oil, tossing to combine. Let it stand at room temperature for 30 minutes before serving.
  • Place a large sheet of baking paper on a board. Mix seasoning, smoked paprika, and sweet paprika in a bowl. Spread the mixture evenly over the paper and season with salt and pepper. Drain the beef from the marinade and discard the marinade. Roll the beef in the spice mixture until fully coated.
  • Heat a large chargrill pan or barbecue grill on medium. Grill beef for 5 minutes per side for medium-rare or to desired doneness. Transfer to a plate, cover with foil, and let rest for 10 minutes.
  • As you prepare the freekeh, toss in the cranberries, orange segments, baby rocket, and mint. Lightly chop half of the parsley, keeping the rest whole. Mix into the salad, then season generously with salt and pepper. Gently toss everything together before transferring to a serving platter.
  • Slice the succulent beef and elegantly arrange it on a bed of fresh, vibrant salad.

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