Sweet, salty, bitter, sour. These are usually the tastes that Chefs tick in a dish, but today we’re showing you why smokiness should be a go-to flavour profile too. On a base of roasted onion, carrot, chickpeas & bell peppers lie butter-basted beef strips covered in Mrs Balls Chutney. The smokiness is drizzled on top with a lip-smacking roasted garlic & paprika mayo.
Beef Strips & Smoky Aioli
Beef Strips & Smoky Aioli
with roasted bell peppers & chickpeas
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Bell Pepper
- Bell Peppers
- Carrot
- Chickpeas
- Free-range Beef Rump Strips
- Green Leaves
- Mrs. Balls Chutney
- Onion
- Onions
- Roasted Garlic Mayo
- Smoked Paprika
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST CARROT & ONION
Preheat the oven to 200°C. Spread the carrot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
Place the pepper pieces and the rinsed chickpeas in a bowl. Toss through a drizzle of oil and seasoning. Set aside.
SMOKY MAYO
In a small bowl, combine the mayo with the smoked paprika, a drizzle of olive oil, and seasoning. Set aside.
ADD SOME EXTRA COLOUR
When the roast has been in for 10 minutes, scatter the dressed chickpeas & pepper pieces over the carrot & onion wedges. Return to the oven for the remaining time until charred but still crunchy.
CHUTNEY BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and season.
FOR THE FRESHNESS
When the roast is done, toss the rinsed leaves through the veg and set aside.
SIMPLE, YET SO TASTY
Plate up the roasted veg, top with the chutney beef, and drizzle over the paprika mayo.
Carrot - 120g
Onion - 1
Bell Pepper - 1
Chickpeas - 60g
Roasted Garlic Mayo - 1 unit
Smoked Paprika - 5ml
Free-range Beef Rump Strips - 150g
Mrs Balls Chutney - 30ml
Green Leaves - 20g
ROAST CARROT & ONION
Preheat the oven to 200°C. Spread the carrot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
Place the pepper pieces and the rinsed chickpeas in a bowl. Toss through a drizzle of oil and seasoning. Set aside.
SMOKY MAYO
In a small bowl, combine the mayo with the smoked paprika, a drizzle of olive oil, and seasoning. Set aside.
ADD SOME EXTRA COLOUR
When the roast has been in for 10 minutes, scatter the dressed chickpeas & pepper pieces over the carrot & onion wedges. Return to the oven for the remaining time until charred but still crunchy.
CHUTNEY BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and season.
FOR THE FRESHNESS
When the roast is done, toss the rinsed leaves through the veg and set aside.
SIMPLE, YET SO TASTY
Plate up the roasted veg, top with the chutney beef, and drizzle over the paprika mayo.
Carrot - 240g
Onion - 1
Bell Pepper - 1
Chickpeas - 120g
Roasted Garlic Mayo - 1 unit
Smoked Paprika - 10ml
Free-range Beef Rump Strips - 300g
Mrs Balls Chutney - 60ml
Green Leaves - 40g
ROAST CARROT & ONION
Preheat the oven to 200°C. Spread the carrot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP STEP
Place the pepper pieces and the rinsed chickpeas in a bowl. Toss through a drizzle of oil and seasoning. Set aside.
SMOKY MAYO
In a small bowl, combine the mayo with the smoked paprika, a drizzle of olive oil, and seasoning. Set aside.
ADD SOME EXTRA COLOUR
When the roast has been in for 10 minutes, scatter the dressed chickpeas & pepper pieces over the carrot & onion wedges. Return to the oven for the remaining time until charred but still crunchy.
CHUTNEY BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and season.
FOR THE FRESHNESS
When the roast is done, toss the rinsed leaves through the veg and set aside.
SIMPLE, YET SO TASTY
Plate up the roasted veg, top with the chutney beef, and drizzle over the paprika mayo.
Carrot - 360g
Onions - 2
Bell Peppers - 2
Chickpeas - 180g
Roasted Garlic Mayo - 2 units
Smoked Paprika - 15ml
Free-range Beef Rump Strips - 450g
Mrs Balls Chutney - 90ml
Green Leaves - 60g
ROAST CARROT & ONION
Preheat the oven to 200°C. Spread the carrot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP STEP
Place the pepper pieces and the rinsed chickpeas in a bowl. Toss through a drizzle of oil and seasoning. Set aside.
SMOKY MAYO
In a small bowl, combine the mayo with the smoked paprika, a drizzle of olive oil, and seasoning. Set aside.
ADD SOME EXTRA COLOUR
When the roast has been in for 10 minutes, scatter the dressed chickpeas & pepper pieces over the carrot & onion wedges. Return to the oven for the remaining time until charred but still crunchy.
CHUTNEY BEEF
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and season.
FOR THE FRESHNESS
When the roast is done, toss the rinsed leaves through the veg and set aside.
SIMPLE, YET SO TASTY
Plate up the roasted veg, top with the chutney beef, and drizzle over the paprika mayo.
Carrot - 480g
Onions - 2
Bell Peppers - 2
Chickpeas - 240g
Roasted Garlic Mayo - 2 units
Smoked Paprika - 20ml
Free-range Beef Rump Strips - 600g
Mrs Balls Chutney - 125ml
Green Leaves - 80g
Woolies Products in this dish
