Spicy Beef with Harvest Vegetables

• 1.2kg / 2¾ lb beef sirloin or strip steak, cut in 2 pieces lengthwise
• 4 tbsp pomegranate molasses or balsamic glaze
• 6 tsp ground cumin
• 2 tsp ground coriander
• salt and ground black pepper
• ½ medium pumpkin
• 3 eggplants
• 4 red peppers / bell peppers
• 4 tbsp olive oil, plus extra for grilling
• 8 handfuls watercress or rocket / arugula leaves
• ¼ cup dukkah

To make Garlic Dressing stir together all ingredients. Keeps for up to 2 weeks in a jar in the fridge. Makes about 1½ cups. 

Rub beef all over with pomegranate molasses or balsamic glaze. Sprinkle 4 tsp cumin and the 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).

Peel and deseed pumpkin and cut into ½cm-thick / ¼-inch-thick slices. Halve eggplants lengthwise and cut into 1cm-thick / ½-inch-thick slices slices. Core red peppers / bell peppers and cut each into 8 pieces. Place pumpkin, eggplant and peppers / bell peppers on a tray, drizzle with oil, sprinkle with the remaining 2 tsp cumin and salt and pepper, and toss to coat evenly.

When ready to cook, preheat a barbecue hotplate / griddle plate 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 / 400°F (15-20 minutes). Rest beef for 10 minutes before carving into thin slices across the grain to serve.

Grill vegetables in batches if necessary, turning frequently, until lightly charred and tender (15-20 minutes), or roast in an oven preheated to 200°C / 400°F (30-40 minutes).

When ready to serve, arrange watercress or rocket / arugula on a large platter and top with vegetables and beef. Drizzle with Garlic Dressing and sprinkle with dukkah.