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STRIPLOIN ROAST IN ADOBO RUB WITH EGGPLANT, LIME AND SORREL SALAD

Serves
4-6
Prep
10mins
Cook
40mins
DIFFICULTY
medium
Ingredients
  • 2 tsp coriander seed
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp yellow mustard seeds
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp chipotle powder
  • 1 tsp dried oregano
  • 1.6kg piece striploin
  • sea salt flakes and freshly-ground black pepper
  • ½ cup extra virgin olive oil
  • 6 long eggplants
  • 12 medium heirloom tomatoes, halved
  • 2 Tbsp flaked almonds, toasted
  • 4 limes, segmented
  • 2 cups sorrel leaves
  • green goddess dressing, lime wedges and fried capers, to serve
Method
  • Preheat oven to 200ºC. Arrange the coriander, cumin, fennel and mustard seeds on a tray and bake for 3 minutes, until aromatic. Grind in a mortar, then mix with the paprika, garlic, chipotle and oregano. Rub onto the striploin, then wrap and refrigerate for 1 hour.
  • Season generously with salt and pepper and drizzle with half the oil, then arrange in a roasting pan and bake for 25 minutes, until medium rare. Set aside to rest for 5 minutes.
  • Meanwhile, halve and score the eggplants and arrange on a tray. Season with salt and pepper, then drizzle with the remining oil and bake for 12-15 minutes, until just tender. Add the tomatoes and bake for 5 more minutes. Arrange the eggplants on plates topped with tomatoes, almonds, limes and sorrel. Carve the beef and place alongside, then finish with dressing, lime wedges and capers.
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