Spicy Barbecued Beef
You can serve this beef just like you would a roast, or slice it thinly across the grain and serve it atop a summer or autumn salad as in my Spicy Beef with Harvest Vegetables.
Manja Wachsmuth
- Prep time:
- 5 mins + marinating
- Cook time:
- 30 mins + resting
- Serves:
- 10
- 1.2kg beef sirloin or strip steak, cut in 2 pieces lengthwise
- 4 tbsp pomegranate molasses or balsamic glaze
- 4 tsp ground cumin
- 2 tsp ground coriander
- salt and ground black pepper
Rub beef all over with pomegranate molasses or balsamic glaze. Sprinkle the cumin and coriander on a board with 1 tsp salt and pepper to taste. Roll the flesh side of the meat in this. The beef can be prepared ahead and marinated for up to 24 hours in the fridge (bring back to room temperature before cooking).
When ready to cook, preheat a barbecue hotplate with a little oil and grill beef over medium-high heat until browned all over (about 2 minutes each side). Reduce heat and cook until done to your liking (about 20-25 minutes for medium-rare). Alternatively, brown beef in a lightly oiled frypan then roast in an oven preheated to 200°C (15-20 minutes). Rest beef for 10 minutes before carving into thin slices across the grain to serve.
leave a comment
You must be logged in to add comments, click here to join.