Moroccan spiced rib-eye steak with roasted baby carrots
2 tsp cumin seeds
2 tsp coriander seeds
1 pinch dried chilli flakes
1½ tbsp olive oil
2 bunches baby carrots, trimmed and scrubbed
2 tsp fresh thyme leaves
400g tin chick peas, rinsed and drained
100g baby spinach leaves
200ml Greek yoghurt
2 tbsp chopped coriander leaves
1 tbsp lemon juice
- Preheat a small frying pan over a medium heat and add the cumin and coriander seeds. Shake the pan and take off the heat when the seeds release their aroma.
- Place the seeds into a mortar and pestle or spice grinder with the chilli flakes and grind to a coarse powder.
- Add 2 tsp olive oil and rub the spice mixture over the Beef. Cover and set aside for 30 minutes.
- Preheat a chargrill to moderately hot and the oven or lidded barbecue to 180ºc. Cook the Beef on the chargrill for 5 minutes on each side or until nicely charred. Transfer to an oven tray and place in the oven or barbecue for 5-7 minutes for medium rare to medium. Set aside to rest for 10 minutes.
- Cut the Beef off the bone and slice into thick pieces. Season with salt and pepper. Place vegetables onto a large platter and top with the meat slices. Serve with the dressing.
- When the Beef goes on the grill, toss the carrots with the remaining olive oil and season with salt and pepper. Place on a baking tray and cook for 30 minutes or until tender and golden. Toss the thyme leaves and chick peas through the carrots for the last 10 minutes of cooking time. Remove from the oven, stir in the spinach leaves and allow them to wilt a little.
- Mix the yoghurt, coriander and lemon juice together and season to taste with salt and pepper.
- To allow it to cook evenly, make sure the Beef is at room temperature before cooking.
- To save time you can use ground cumin and coriander. Try a teaspoon of each.
- The baby carrots could be replaced with pieces of sweet potato.
- Rib-eye steaks could be replaced with a standing Beef Rib-Eye Roast.
Recipe kindly provided by Australian Beef