Once in a while, my heart yearns to steer away from super spicy curries and indulge in something different, yet enticing and fulfilling. That’s when my adventure mood kicks in, and I start to explore the world – I mean the culinary world.
I’ve great love for steak, and in this recipe I’ve paired it with Moroccan spices. I know steak always taste great with rich gravy. But I decided to make a puree this time with roasted beetroot.
As it’s roasted in the oven, these beetroots become deliciously colorful and flavorful. It just goes really well with the Moroccan steak – there’s nothing better.
And oh, the steamed veggies. Whenever I cook steak, I can’t stop myself from steaming some veggies. So there you go. More greens in your diet.
Dig in. Enjoy this fabulous steak with roasted beetroot puree!
Place all the ingredients for Moroccan seasoning in a small bowl. Mix well.
Arrange the beef fillets in a single layer on a baking paper. Use the Moroccan spice rub to marinate the steaks. Season with black pepper. Cover the tray. Place it in the refrigerator for 30 mins.
While the steaks are marinating, cut the veggies. Place them in the steamer. Season with salt and pepper. Cook. I don’t want to overcook the broccoli, so it will retain its vibrant green color. So keep an eye on it.
Cover the beetroots really well in aluminium foil. Place them on another tray.
Preheat oven to 200ºC. Place the beef fillets on the middle rack of the oven, and place the beetroots on the lower rack of the oven. Bake steaks for 45 mins and beetroots for 30 mins.
When beetroot comes out of the oven, let them cool down a bit before you cut them into cubes.
The steaks are ready and out of the oven. Now cover the tray with an aluminium foil and leave to rest for 10 mins.
Now I can make the beetroot puree. Once the beetroots are cooled, cut them into cubes, and throw them in a food processor along with garlic, lemon juice, and ground cumin. Season with salt and pepper.
Here is the beetroot puree. Stir in some chopped mint leaves.
Serve steaks with roasted beetroot puree and steamed veggies.