I love the warm fall flavors of this roasted vegetable salad. Pomegranate molasses
is a great ingredient to keep in the pantry. It’s inexpensive to buy, keeps well and
lends an interesting sweet-and-sour flavor to meats and other dishes.
beef strip steak, cut into 2 pieces lengthwise
salt and ground black pepper
red bell peppers
olive oil, plus more for grilling
handfuls baby spinach, watercress or arugula leaves, to serve
dukkah, to serve
good quality mayonnaise
cloves crushed garlic
ground black pepper, to taste
In This Recipe
Rub beef all over with pomegranate molasses. Sprinkle the cumin and coriander on a board with 1 tsp salt and pepper to taste. Roll the flesh side of the meat in this. The beef can be prepared ahead and marinated for up to 24 hours in the
fridge (bring back to room temperature before cooking).
Peel and deseed pumpkin and cut into ¼-inch-thick slices. Halve eggplants lengthwise and cut into ½-inch-thick slices. Core red bell peppers and cut each into 8 pieces. Place pumpkin, eggplant and bell peppers on a tray, drizzle with oil, sprinkle with cumin, salt and pepper, and toss to coat evenly.
When ready to cook, preheat a griddle plate with a little oil and grill beef over medium-high heat until browned all over (about 2 minutes each side). Reduce heat and cook until done to your liking (about 20-25 minutes for medium-rare). Alternatively, brown beef in a lightly oiled frypan then roast in an oven preheated to
400°F (15-20 minutes). Rest beef for 10 minutes before carving into thin slices across the grain to serve.
Grill vegetables in batches if necessary, turning frequently, until lightly charred and tender (15-20 minutes), or roast in an oven preheated to 400°F (30-40 minutes).
Meanwhile, to make the Garlic Dressing, stir together the ingredients. This dressing will keep for up to 2 weeks in a jar in the fridge.
When ready to serve, arrange baby spinach, watercress or arugula on a large platter and top with vegetables and beef. Drizzle with Garlic Dressing and sprinkle with dukkah.
This recipe is from Annabel’s TV series Annabel Langbein The Free Range Cook: Simple Pleasures, screening now on PBS. The accompanying book, containing all the recipes from the series, is available on amazon.com http://amzn.to/1GxXv0v
To preview the series go to http://bit.ly/1iKu2FW and for a PBS screening schedule go to http://bit.ly/1JDaUQD
For more great Annabel Langbein recipes see www.annabel-langbein.com