Name: Chargrilled Beef With Fennel And Sumac Vegetables Recipe
Total time: 60 min
Yield: 4
Cuisine: Lebanese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Satisfy your hunger with chargrilled beef served with gourmet roasted vegetables seasoned with sumac and fennel seeds. 

How to make Chargrilled Beef With Fennel And Sumac Vegetables Recipe

Heidi Flett

Crawler

Lebanese

<p>Satisfy your hunger with chargrilled beef served with gourmet roasted vegetables seasoned with sumac and fennel seeds. </p>

Non Vegetarian

Baby beetroot,  scrubbed

Radishes

Mini red cabbage,  cut into wedges

Large red onion,  halved,  cut into thick wedges

Extra virgin olive oil

Sea salt

Brown sugar

Sumac

Fennel seeds,  roughly crushed

Piece thick beef rump steak,  trimmed

Preheat oven to 180c/160c fan-forced. Line a large baking tray with baking paper. 

step 1

Trim beetroot, leaving 2cm stem attached. Reserve any small beetroot leaves. Cut beetroot in half. Trim radishes, leaving 2cm stem attached. Cut in half. Arrange cabbage, beetroot, radish and onion on prepared tray in a single layer. 

step 2

Combine oil, salt, sugar, sumac and fennel seeds in a small bowl. Drizzle over vegetables on tray. Roast for 30 minutes, turning vegetables halfway through, or until beetroot is tender. 

step 3

Heat a greased barbecue grill or chargrill pan on medium-high heat. Season steak with salt and pepper. Cook steak for 3 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest. 

step 4

Slice steak. Place on a serving plate with roasted vegetables. Sprinkle with beetroot leaves. Serve with mashed potato. 

step 5

Taste