Annabel Langbein’s Spicy Beef with Harvest Vegetables

By • February 4, 2016 0 Comments

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Author Notes: 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.
Candy Hutzell


Serves 10-12


  • 2-3/4 pounds beef strip steak, cut into 2 pieces lengthwise
  • 4 tablespoons pomegranate molasses
  • 4 teaspoons ground cumin
  • salt and ground black pepper
  • 1/2 medium pumpkin
  • 3 eggplants
  • 4 red bell peppers
  • 4 tablespoons olive oil, plus more for grilling
  • 2 teaspoons ground cumin
  • 8 handfuls baby spinach, watercress or arugula leaves, to serve
  • 1/4 cup dukkah, to serve
  • 2 teaspoons coriander
  1. 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).
  2. 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.
  3. 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.
  4. 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).

Garlic Dressing

  • 3/4 cup good quality mayonnaise
  • 3/4 cup greek yogurt
  • 1-2 cloves crushed garlic
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • ground black pepper, to taste
  1. 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.
  2. 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.
  3. 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 To preview the series go to and for a PBS screening schedule go to For more great Annabel Langbein recipes see

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