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Winner winner meat dinner
Moroccan spiced beef rib eye cutlets with roasted baby carrots and yoghurt dressing

Moroccan spiced beef rib eye cutlets with roasted baby carrots and yoghurt dressing

Serves

Prep Time

Cook Time

Ingredients

2 x 400g Rib eye cutlets (rib steak bone-in, rib eye steak on the bone), fat trimmed

2 tsp Cumin seeds

2 tsp Coriander seeds

1 pinch Dried chilli flakes

1½ tbsp Olive oil

Roasted carrots

2 bunches Baby carrots, trimmed and scrubbed

2 tsp Fresh thyme leaves

400g Tin chick peas, rinsed and drained

100g Baby spinach leaves

Dressing

200ml Greek yoghurt

2 tbsp Chopped coriander leaves

1 tbsp Lemon juice

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.
Place the seeds into a mortar and pestle or spice grinder with the chilli flakes and grind to a coarse powder.
Add 2 tsp olive oil and rub the spice mixture over the Beef. Cover and set aside for 30 minutes.
Preheat a chargrill to moderately hot and the oven or lidded 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 in the oven or barbecue for 5-7 minutes for medium rare to medium. Set aside to rest for 10 minutes.
Cut the Beef off the bone and slice into thick pieces. Season with salt and pepper. Place vegetables onto a large platter and top with the meat slices. Serve with the dressing.
To roast the carrots: 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. 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: Mix the yoghurt, coriander and lemon juice together and season to taste with salt and pepper.

To allow it to cook evenly, make sure the Beef is at room temperature before cooking.
To save time you can use ground cumin and coriander. Try a teaspoon of each.
The baby carrots could be replaced with pieces of sweet potato.
Rib eye cutlets could be replaced with a standing Beef rib roast.