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Gooseberry and tamarind chargrilled beef

By Abigail Donnelly
2
Easy
10 minutes
20 minutes

Ingredients

    For the marinade, mix together:

  • 2 T gooseberry jam
  • 2 T tamarind paste
  • 3 cloves garlic, crushed
  • olive oil
  • 700 g free-range rump steak (28-days matured)
  • 1 T butter, softened
  • 3 T grainy Dijon mustard
  • 1 packet red spring onions
  • 8 organic onions, halved
  • asparagus, grilled, for serving

Method

Rub the marinade onto the steak.

Mix together the butter and mustard and spread onto the onions and spring onions, then wrap in foil and cook over the coals.

Char-grill the steak to your liking, then leave to rest.

Unwrap the onion parcels and serve, along with grilled asparagus, as an accompaniment to the steak.

Per serving 4951.7kJ, 78g protein, 64.9g fat, 59.9g carbs