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Grilled Beef with Roasted Tomatoes and Aioli

Grilled Beef with Roasted Tomatoes and Aioli
  • Serves: 6
  • Prep: 15 mins
  • Cook: 15 mins
  • Cut: Striploin

Ingredients

  • 800g piece beef eye fillet, fully trimmed (or scotch, rump or sirloin)
  • Olive oil to brown beef
  • Tuscan spice mix or lemon pepper to taste
  • 1½ cups verjuice or white wine vinegar
  • 3 Tbsp balsamic vinegar
  • 2½ cups extra virgin olive oil
  • Sea salt and freshly milled pepper to taste
  • 250g rocket leaves
  • 250g baby salad leaves
  • Sea salt and freshly milled pepper to taste
  • 12 tomatoes oven-roasted at 180°C until they split (approx. 15 minutes)
  • Roasted Garlic Aioli

Beef

  • Brush the beef with a little oil and season on both sides. Grill or pan-fry over a moderate heat until medium rare or cooked to your liking. Remove from the heat and rest, covered in a warm place for 10-15 minutes.

Dressing

  • Combine all the ingredients.

To serve

  • Combine the rocket and salad greens in a clean bowl and season. Mix in just enough dressing to coat the leaves.
  • Carve the beef and arrange with the salad greens and roast tomatoes. Drizzle with a little extra dressing and the aioli and serve.

Cook's tip

  • Ask your butcher to remove the fat cover and silverskin.
  • Ensure the tomatoes you use are firm but rich in colour.
  • Good quality aioli is available from most supermarkets. To make your own, add crushed roasted garlic to your own homemade mayonnaise.

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  © 2013 Alliance Group

  © 2013 Alliance Group