Today’s dinner will take you on a taste journey! Juicy beef slices, a salad of sweet dried dates, nutty almonds, refreshing cucumber & lemon juice, sided with a roast veg medley.
Moroccan Beef Sirloin & Roast Carrots
Moroccan Beef Sirloin & Roast Carrots
with fresh parsley & cucumber
Hands on Time: 20 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Beef
- Carrot
- Cucumber
- Cumin Seeds
- Free-Range Beef Sirloin
- Fresh Parsley
- Green Leaves
- Lemon Juice
- NOMU Moroccan Rub
- Onion
- Onions
- Piquanté Peppers
- Pitted Dates
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Sugar/Sweetener/Honey
ROAST VEG
Preheat the oven to 200°C. Spread out the carrot wedges, and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway).
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CUMIN SEEDS
When the roast has 10 minutes remaining, toss the cumin seeds through the veg and return to the oven for the remaining time.
SEARED RUMP
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
NUTTY SALAD
In a bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, seasoning, the rinsed green leaves, the chopped dates, ½ the toasted almonds, the chopped peppers and the cucumber chunks.
ARABIAN NIGHT
Plate up the beef slices drizzled with any reserved pan juices. Side with the dressed salad and the roasted veg. Garnish with the chopped parsley and the remaining almonds. There you have it, Chef!
Carrot - 240g
Onion - 1
Almonds - 10g
Cumin Seeds - 5ml
Free-range Beef Sirloin - 160g
NOMU Moroccan Rub - 10ml
Lemon Juice - 10ml
Green Leaves - 20g
Pitted Dates - 15g
Piquanté Peppers - 20g
Cucumber - 50g
Fresh Parsley - 3g
ROAST VEG
Preheat the oven to 200°C. Spread out the carrot wedges, and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway).
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CUMIN SEEDS
When the roast has 10 minutes remaining, toss the cumin seeds through the veg and return to the oven for the remaining time.
SEARED RUMP
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
NUTTY SALAD
In a bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, seasoning, the rinsed green leaves, the chopped dates, ½ the toasted almonds, the chopped peppers and the cucumber chunks.
ARABIAN NIGHT
Plate up the beef slices drizzled with any reserved pan juices. Side with the dressed salad and the roasted veg. Garnish with the chopped parsley and the remaining almonds. There you have it, Chef!
Carrot - 480g
Onion - 1
Almonds - 20g
Cumin Seeds - 10ml
Free-range Beef Sirloin - 320g
NOMU Moroccan Rub - 20ml
Lemon Juice - 20ml
Green Leaves - 40g
Pitted Dates - 30g
Piquanté Peppers - 40g
Cucumber - 100g
Fresh Parsley - 5g
ROAST VEG
Preheat the oven to 200°C. Spread out the carrot wedges, and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CUMIN SEEDS
When the roast has 10 minutes remaining, toss the cumin seeds through the veg and return to the oven for the remaining time.
SEARED RUMP
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
NUTTY SALAD
In a bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, seasoning, the rinsed green leaves, the chopped dates, ½ the toasted almonds, the chopped peppers and the cucumber chunks.
ARABIAN NIGHT
Plate up the beef slices drizzled with any reserved pan juices. Side with the dressed salad and the roasted veg. Garnish with the chopped parsley and the remaining almonds. There you have it, Chef!
Carrot - 720g
Onions - 2
Almonds - 30g
Cumin Seeds - 15ml
Free-range Beef Sirloin - 480g
NOMU Moroccan Rub - 30ml
Lemon Juice - 30ml
Green Leaves - 60g
Pitted Dates - 45g
Piquanté Peppers - 60g
Cucumber - 150g
Fresh Parsley - 8g
ROAST VEG
Preheat the oven to 200°C. Spread out the carrot wedges, and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
TOASTED ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CUMIN SEEDS
When the roast has 10 minutes remaining, toss the cumin seeds through the veg and return to the oven for the remaining time.
SEARED RUMP
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
NUTTY SALAD
In a bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, seasoning, the rinsed green leaves, the chopped dates, ½ the toasted almonds, the chopped peppers and the cucumber chunks.
ARABIAN NIGHT
Plate up the beef slices drizzled with any reserved pan juices. Side with the dressed salad and the roasted veg. Garnish with the chopped parsley and the remaining almonds. There you have it, Chef!
Carrot - 960g
Onions - 2
Almonds - 40g
Cumin Seeds - 20ml
Free-range Beef Sirloin - 640g
NOMU Moroccan Rub - 40ml
Lemon Juice - 40ml
Green Leaves - 80g
Pitted Dates - 60g
Piquanté Peppers - 80g
Cucumber - 200g
Fresh Parsley - 10g
Woolies Products in this dish
