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Spicy jerk beef with chilli and thyme roast vegetables recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Spicy jerk beef with chili and thyme roasted veggies - a flavorful twist on a classic roast, ready in just 1 hour.
Ingredients:
  • 500g baby red-skinned potatoes, halved
  • 350g Jarrahdale pumpkin, unpeeled, cut into thin wedges
  • 1 corn cob, cut into 2cm rounds
  • 1 red onion, cut into wedges
  • 175g baby capsicums, halved lengthways, seeds removed
  • 1 long red chilli, finely chopped
  • 2 tsp fresh thyme leaves
  • 56.88 gm extra virgin olive oil
  • 130g cherry truss tomatoes, cut into bunches
  • 20.00 gm spicy jerk seasoning
  • 800g beef rump steak
  • 117.50 gm light sour cream
  • 21.00 gm lime juice
  • Fresh thyme leaves, to serve
  • Spicy jerk seasoning, to serve
Instructions:
  • Preheat oven to 220C (200C fan-forced).
  • In a large roasting pan, combine potato, pumpkin, corn, onion, capsicum, chilli, thyme, and half of the oil. Season and toss to coat evenly. Roast in the oven for 35 to 40 minutes. Add tomatoes to the pan for the last 10 minutes of cooking time. Roast until vegetables are golden and tender.
  • Combine jerk seasoning and oil in a bowl, then generously rub the mixture all over the steak. Heat a large chargrill pan or barbecue grill on high heat, cook the steak for 3 minutes on each side for a medium cook, or until it reaches your desired doneness. Place the steak on a plate, loosely cover it with foil, and let it rest for 5 minutes before slicing and serving.
  • In a bowl, mix sour cream and juice together, then season with additional seasoning. Serve the beef alongside vegetables and the savory sour cream mixture.

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