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Barbecued Beef with Avocado Cream
350g Beef Prime-Cut Roast 2 tsp ground cumin 2 tsp finely crushed dried smoked chili, or more to taste salt and ground black pepper, to taste 2 tbsp olive oil flesh of one large avocado, mashed 1 clove garlic, crushed 2 tbsp chopped coriander or parsley leaves green parts of 1 spring onion, finely sliced finely grated zest of 1 lime and 2 tbsp lime juice rocket or spinach leaves, to serve lime wedges, to serve
© Annabel Langbein Media
Remove roast from packet 10-15 minutes before cooking to allow to come to room temperature.
Mix cumin, smoked chilli and salt and pepper and sprinkle half onto a chopping board. Rub 1 tbsp of the oil over the roast, then roll it in the spices to coat it all over.
Brush barbecue rack with oil and preheat barbecue to high. Cook beef for 20 minutes, turning frequently, until all sides are well browned. Transfer to a plate, cover with tinfoil and a clean cloth and allow to rest while you make the sauce.
To prepare the Avocado Cream, stir the remaining spice mix into the avocado, garlic, coriander or parsley, spring onion and lime zest and juice. Season to taste with salt and pepper.
To serve, angle-cut the meat and serve with the Avocado Cream on the side, accompanied by a green salad and lime wedges.
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