These spiced beef cutlets are one of summer’s tastiest easy dinner ideas. Served with roasted baby carrots and yoghurt dressing, this also makes a great dish to serve at picnics or as part of a summer mezze party.
Preparation Time: 15 minutes, plus marinating time
Cooking Time: 30 minutes
2 x 400g rib-eye cutlets, fat trimmed
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 pinch dried chilli flakes
1½ tablespoons olive oil
2 bunches baby carrots, trimmed and scrubbed
2 teaspoons fresh thyme leaves
400g tin chick peas, rinsed and drained
100g baby spinach leaves
200ml Greek yoghurt
2 tablespoons chopped coriander leaves
1 tablespoon lemon juice
1. Preheat a small frying pan over a medium heat and add the cumin and coriander seeds. Shake the pan and take off the heat when the seeds release their aroma
2. Place the seeds into a mortar and pestle or spice grinder with the chilli flakes and grind to a coarse powder. Add 2 teaspoons of olive oil and rub the spice mixture over the beef. Cover and set aside for 30 minutes
3. Preheat a chargrill to moderately hot and the barbecue to 180ºC. Cook the beef on the chargrill for 5 minutes on each side or until nicely charred. Transfer to an oven tray and place on the barbecue for 5-7 minutes for medium rare to medium. Set aside to rest for 10 minutes.
4. Cut the beef off the bone and slice into thick pieces. Season with salt and pepper. Place the vegetables onto a large platter and top with the meat slices. Serve with the dressing.
To roast the carrots
1. When the beef goes on the grill, toss the carrots with the remaining olive oil and season with salt and pepper. Place on a baking tray and cook for 30 minutes or until tender and golden
2. Toss the thyme leaves and chick peas through the carrots for the last 10 minutes of cooking time. Remove from the oven, stir in the spinach leaves and allow them to wilt a little
To make the dressing
1. Mix the yoghurt, coriander and lemon juice together and season to taste with salt and pepper.
* To allow the beef to cook evenly, make sure it is at room temperature before cooking
* The baby carrots could be replaced with pieces of sweet potato
* Rib-eye cutlets could be replaced with a standing beef rib roast
What’s your favourite summer beef recipe?