Roast beef strip loin with quinoa tabouleh & chermoula dressing

by Jo Pearson | Cuisine issue #155
Serves: 4Make it snappy with Jo Pearson's midweek inspiration

Chermoula dressing
1⁄4 cup coarsely chopped flat-leafed parsley
1⁄4 cup coarsely chopped coriander
2 tablespoons fresh oregano
1⁄4 small red onion, finely diced
1 clove garlic, crushed
1 teaspoon sweet smoked paprika
1 green chilli, deseeded, thinly sliced
2 tablespoons lime juice
1⁄4 cup extra virgin olive oil

Mix all the ingredients together then taste and season.

For the beef
600g beef strip loin (sirloin), trimmed of sinew, fat left on
2 tablespoons vegetable oil
100g white quinoa, rinsed and drained
1⁄4 cup chopped flat-leafed parsley
1⁄4 cup chopped coriander
4 vine tomatoes, cored, deseeded, sliced

1 baby gem lettuce, leaves separated

Preheat the oven to 180°C. Season the beef with sea salt and freshly ground black pepper. Heat the vegetable oil in an ovenproof frying pan then brown the beef on all sides. Transfer to the oven and roast for 20 minutes then set aside to rest.

Meanwhile, bring 2 litres of water to the boil in a saucepan then add the quinoa and gently boil for 15 minutes or until tender. Drain and set aside to cool. Stir in the parsley, coriander and tomatoes then taste and season.

Slice the beef thinly across the grain then serve with the lettuce leaves and quinoa tabouleh, with the chermoula dressing on the side.

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