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SPICE-GLAZED STRIPLOIN WITH FENNEL AND ORANGE SALAD

Serves
4
Prep
20mins
Cook
1.5hrs
DIFFICULTY
medium
Ingredients
  • 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
Method
  • 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.
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