A great steak and a hearty salad to satisfy the whole family at dinner time.
Ingredients
| 1 Tbsp | Olive oil |
| 1 tsp | Coriander seeds |
| 450 g | Beef sirloin (Main) |
| 1 tsp | Cumin seeds |
| 1 Tbsp | Juniper berries |
| 1 tsp | Brown sugar, plus 1 tbsp brown sugar |
| 1 tsp | Cinnamon |
| 400 g | Beetroot, whole |
| 4 | Flat mushrooms |
| 2 Tbsp | Fresh thyme |
| 4 | Shallots, peeled and sliced |
| 1 tsp | Cumin |
| 8 cloves | Garlic |
| 2 cups | Watercress |
| 16 | Black olives |
| 2 Tbsp | Olive oil |
| 2 Tbsp | Balsamic vinegar |
| 1 cup | Flat leaf (Italian) parsley |
Directions
- Prepare the marinade: lightly toast the spices in a dry pan for 3 or 4 minutes or until they become fragrant. Crush the spice mix in a mortar and pestle.
- Rub the steaks with the spices and oil and leave to sit for at least 40 minutes.
- Preheat oven to 180C.
- In a lined roasting dish place the beetroot, mushrooms, thyme, shallots and garlic. Add the cumin, brown sugar and olive oil and massage into the vegetables.
- Place in the oven for 40-50 minutes until the beetroot has softened, stirring once or twice while cooking. Remove from the oven, toss over the balsamic and allow to cool slightly.
- Preheat a barbecue to a medium heat. Place the steak on the grill for 4 or 5 minutes before turning and repeating on the other side. Let it rest for 5 minutes.
- Toss the olive and watercress through the beetroot and serve with the steak.