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Spiced beef with asparagus & chutney
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Date and tamarind chutney enhances spiced beef perfectly.
Ingredients:
  • 8 (about 150g each) beef scotch fillet steaks
  • 40.00 ml ground sumac
  • 125ml (1/2 cup) olive oil
  • 85g (1/2 cup) pitted dried dates, coarsely chopped
  • 125ml (1/2 cup) water
  • 20.00 ml tamarind puree
  • 80ml (1/3 cup) red wine vinegar
  • 2 bunches asparagus, woody ends trimmed
  • 80g (1/2 cup) sesame seeds
Instructions:
  • Season the beef generously with salt and pepper. Place it in a sealable plastic bag along with the sumac and half of the oil. Massage the bag to ensure the meat is well coated. Marinate in the refrigerator for 1 hour. Remove and drain the meat before proceeding.
  • In a saucepan over medium-high heat, combine dates, water, tamarind, and 1 tablespoon of vinegar. Bring to a boil, then simmer over medium-low heat for 7 minutes until the sauce thickens. Season with salt and pepper to taste.
  • Peel the asparagus into thin ribbons using a vegetable peeler. Place in a bowl, cover with boiling water, then cool under cold water. Drain and mix in the rest of the oil and vinegar. Season with salt and pepper to taste.
  • Spread sesame seeds on a plate. Press beef onto the seeds to coat evenly. Cook half of the beef in a non-stick pan over medium-high heat for 3 minutes per side until fully cooked. Transfer to a plate and repeat with the remaining beef. Serve on individual plates.
  • Serve chutney alongside beef topped with asparagus and dressing.

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