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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Moroccan Beef Sirloin & Roast Carrots?
The preparation time for Moroccan Beef Sirloin & Roast Carrots with fresh parsley & cucumber is between 20 and 45 minutes.
What is the total time required to make Moroccan Beef Sirloin & Roast Carrots with fresh parsley & cucumber?
The total time required to make Moroccan Beef Sirloin & Roast Carrots with fresh parsley & cucumber is between 40 and 55 minutes.
How many servings does Moroccan Beef Sirloin & Roast Carrots provide?
4 servings
What are the main ingredients in Moroccan Beef Sirloin & Roast Carrots?
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
What is the nutritional information of Moroccan Beef Sirloin & Roast Carrots?
Calories: 620, Carbs: 55 grams, Fat: grams, Protein: 42.7 grams, Sugar: 31.4 grams, Salt: 670 grams
How do I prepare Moroccan Beef Sirloin & Roast Carrots?
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. 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! 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. 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. 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. 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).
What should be prepared from my kitchen to make Moroccan Beef Sirloin & Roast Carrots?
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
How many calories does Moroccan Beef Sirloin & Roast Carrots have?
620 calories
How much fat content does Moroccan Beef Sirloin & Roast Carrots have?
grams
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