Beef

Chermoula rib-eye roast with broccolini

Name: Chermoula rib-eye roast with broccolini
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 2.5kg beef rib-eye roast (4 ribs); 120ml extra virgin olive oil; 2 bunches broccolini; 1 garlic cloves, crushed; 2 tbs sherry vinegar (or red wine vinegar); 100g almond flakes, toasted; Lemon wedges and micro herbs (optional) to serve; ½ onion, peeled and chopped; ½ bunch coriander, leaves and stalks; ½ bunch flat-leaf parsley, leaves and stalks; 2 garlic cloves; 1 tsp each ground cumin, turmeric, cayenne pepper, cracked black pepper; 2 tsp sweet paprika; 1/3 cup (80ml) extra virgin olive oil

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by Matt Moran

Chef and delicious. Produce Awards judge

Apr 10, 2017

“A celebratory meal with a hint of Morocco,” says chef Matt Moran.

2.5kg beef rib-eye roast (4 ribs)
120ml extra virgin olive oil
2 bunches broccolini
1 garlic cloves, crushed
2 tbs sherry vinegar (or red wine vinegar)
100g almond flakes, toasted
Lemon wedges and micro herbs (optional) to serve

Chermoula paste

½ onion, peeled and chopped
½ bunch coriander, leaves and stalks
½ bunch flat-leaf parsley, leaves and stalks
2 garlic cloves
1 tsp each ground cumin, turmeric, cayenne pepper, cracked black pepper
2 tsp sweet paprika
1/3 cup (80ml) extra virgin olive oil

Method

1.

Preheat oven to 180˚C.
2.

For the chermoula paste, place all the ingredients plus 1 tsp salt into a food processer and blend until a paste has formed.
3.

Using a sharp knife, trim any excess sinew off the rib-eye, then brush with 2 tbs oil.
4.

Heat a large frypan over high heat. Add the roast and cook, turning for 10-12 minutes until seared and charred all over.
5.

Remove from the pan and place on a lined baking tray. Spread over the chermoula paste.
6.

Roast in the oven for 45 minutes, or until the core temperature is 51˚C. Remove from the oven and let rest for 15 minutes, lightly covered in foil.
7.

Blanch the broccolini and place in a bowl. Combine the garlic, remaining 80ml olive oil and vinegar, then season and toss through broccolini.
8.

Place in a serving bowl and top with almond flakes, lemon wedges and micro herbs. Serve with sliced beef.