CHERMOULA RIB-EYE ROAST WITH BROCCOLINI
“A celebratory meal with a hint of Morocco”
2.5kg beef rib-eye roast (4 ribs) 120ml extra virgin olive oil 2 bunches broccolini 1 garlic clove, crushed 2 tbs sherry vinegar (or red wine vinegar) 100g almond flakes, toasted Lemon wedges and micro herbs (optional) to serve
½ onion, peeled and chopped ½ bunch coriander, leaves and stalks ½ bunch flat-leaf parsley, leaves and stalks 2 garlic cloves 1 tsp each ground cumin, turmeric, cayenne pepper, cracked black pepper 2 tsp sweet paprika 1/3 cup (80ml) extra virgin olive oil
Preheat oven to 180°C. For the chermoula paste, place all the ingredients plus 1 tsp salt into a food processer and blend until a paste has formed.
Using a sharp knife, trim any excess sinew off the rib-eye, then brush with 2 tbs oil. Heat a large frypan over high heat. Add the roast and cook, turning for 10-12 minutes until seared and charred all over. Remove from the pan and place on a lines baking tray. Spread over the chermoula paste.
Roast in the oven for 45 minutes, or until the core temperature is 51°C. Remove from the oven and let rest for 15 minutes, lightly covered in foil.
Blanch the broccolini and place in a bowl. Combine the garlic, remaining 80ml olive oil and vinegar, then season and toss through broccolini. Place in a serving bowl and top with almond flakes, lemon wedges and micro herbs. Serve with sliced beef.
NUTRITION • 67G PROTEIN • 13G SAT FAT • 3G CARB • 2G SUGARS • 570MG SODIUM • 810 CAL (3395KJ)