SPICE-GLAZED STRIPLOIN WITH FENNEL AND ORANGE SALAD
4 x 200g Manning Valley Naturally striploin steaks
6 small beetroot, trimmed
6 sprigs thyme
4 garlic cloves
2 Tbsp extra virgin olive oil
2 tsp smoked paprika
1 tsp ground cumin
½ tsp cayenne pepper
1 Tbsp Worcestershire sauce
1 Tbsp golden syrup
juice of 2 lemons
6 medium potatoes
vegetable oil, for deep frying
2 tsp fennel seeds, toasted
2 tsp sea salt flakes
sea salt flakes and freshly-ground black pepper
1 head fennel, shaved
2 cups green beans, cut into fine strips
4 oranges, segmented
Preheat oven to 200ºC. Wrap the beetroot, thyme, garlic, and 1 Tbsp extra virgin olive oil in a foil pouch, place on an oven tray, then bake for 1 hour, until the beetroot is tender. Peel and halve the beetroot.
Mix the spices, Worcestershire sauce, golden syrup, and lemon juice in a small saucepan and simmer over moderate heat until thickened. Grind the fennel seeds in a mortar, then mix with the sea salt flakes.
Slice the potatoes ½ cm thick with a crinkle cutter, then cook in moderate (150ºC) vegetable oil for 12 minutes, until tender. Drain well. Increase the oil to 190ºC and fry for 4 minutes, until golden and crisp. Toss with fennel seed salt.
Meanwhile, season the steaks with salt and pepper, then drizzle with the remaining extra virgin olive oil. Cook on a hot barbecue grill for 6 minutes, turning several times. Begin basting with the spice glaze and cook for a final 3 minutes. Set aside to rest for 3 minutes.
Carve the steaks and serve with baby beetroot, chips, and a lightly tossed mixture of fennel, beans, and oranges.