One Pan Chermoula Beef
Ingredients
- 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
- ⅓ cup olive oil
Instructions
- 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
GLUTEN FREE
VEGETARIAN - Thickly slice pumpkin or cauliflower and cover with the chermoula paste. Cook as per instructions.
