The Dinner Planner


One Pan Chermoula Beef

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Prep Time 5 minutes
Cook Time 30 minutes
Servings 4


  • 500 grams beef - we used rump in 250g pieces
  • 2 bunches broccolini
  • 1 bunch asparagus
  • 1 red onion
  • 1 tbsp red wine vinegar
  • 2 tbsp almond flakes - or slivered almonds

Chermoula Paste

  • ½ onion
  • ½ bunch coriander - leaves and stalks
  • ½ bunch parsley - leaves and stalks
  • 2 garlic cloves
  • 2 tsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp cayenne pepper - reduce for a milder heat
  • 1 tsp cracked black pepper
  • cup 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.
  • Place the beef in a large baking pan. Top with chermoula paste and cover both sides. Pop in the oven for 15 minutes
  • Remove from the oven, add vegetables and return to the oven for a further 10 minutes. We took the beef out and then placed back on top of the vegetables,
  • Transfer the beef to a plate and cover with foil to rest for 5 minutes.
  • Add the red wine vinegar to the vegetables. Season and toss well. Slice the beef and serve on top of the vegetables, Garnish with coriander.

Tips and Variations

VEGETARIAN - Thickly slice pumpkin or cauliflower and cover with the chermoula paste. Cook as per instructions. 

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