Top thick slices of smokey barbecued steak with big dollops of herby mustard sauce.
Serves: 4
INGREDIENTS
800 gram piece rump steak
1½ teaspoons each ground cumin, coriander and sweet smoked paprika
pinch of chilli powder
sea salt and freshly ground pepper
Sauce
½ cup packed flat-leaf parsley, roughly chopped
½ cup packed basil, mint or coriander, roughly chopped
1 clove garlic, crushed
4 tablespoons olive oil
2 tablespoon white wine vinegar or lemon juice
1½ teaspoons Dijon mustard
METHOD
Sauce: Place all the ingredients in a food processor and blend until smooth. Season.
Combine all the spices in a bowl and sprinkle onto both sides of the steak, rubbing it in well.
Heat a ridged grill plan or the barbecue until hot. Lightly brush the steak with olive oil and season generously with salt. Cook for about 3 - 4 minutes each side over a high heat. Transfer to a plate, cover loosely and rest for 10 minutes.
To serve: Slice the meat against the grain and plate on a platter. Drizzle over the meat resting juices and serve with the herb sauce.
Use regular paprika if sweet smoked paprika is not available.
Pantry note: Sweet smoked paprika: Spanish sweet pimientos are slowly smoked over fire then ground to produce an intense paprika. Also available in bittersweet and hot from good food stores.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.