Rare Roast Beef with Couscous Salad. On the hunt for your next Sunday roast? Try this delicately flavoured Rare Roast Beef with Couscous Salad.
Rare Roast Beef with Couscous Salad
1 large lemon, shredded rind and juice
1/3 cup olive oil
olive oil cooking spray
1 long red chilli, deseeded, finely sliced
2 stalks rosemary, sprigs removed
800g piece of rump, scotch fillet steak or eye fillet beef
1 cup moghrabieh (couscous pearls)
2 finger eggplants, roughly chopped
1 red capsicum, deseeded, cut into quarters
1 yellow capsicum, deseeded, cut into quarters
200g haloumi, cut into 1cm-thick slices
1/3 cup small basil leaves
- Combine lemon rind, juice, 2 tbsp oil, chilli, rosemary, salt and pepper in a ceramic dish. Add beef and coat with marinade. Cover and refrigerate for 1 hour. Remove and stand, allowing beef to come to room temperature.
- Meanwhile, bring a large saucepan of water to the boil. Add couscous, 1 tbsp oil and salt. Stir and cook for 20 minutes or until tender. Drain, rinse under cold water and transfer to a large bowl.
- Preheat oven to 200°C. Line 2 trays with baking paper. Place eggplant and capsicum onto separate trays and spray with olive oil. Roast eggplant in oven for 25 minutes or until tender. Roast capsicum for 35 minutes or until skin is charred. When cool, peel skin from capsicum and chop. Add eggplant and capsicum to couscous. Heat a non-stick frying pan over a medium-high heat. When hot, add haloumi and brown or char. Add haloumi and basil leaves to salad. Toss until combined.
- Meanwhile, heat a pan over a medium-high heat. When hot, add beef and cook until browned on all sides. Transfer to oven. Cook for 25 minutes for medium rare or until cooked to your liking. Transfer to a chopping board. Cover and stand for 10 minutes before slicing. Serve beef with salad on the side.