Blackened Barbecue Eye Fillet with Semi Roasted Tomatoes and Cos Lettuce

Preparation Time: 30 mins mins
Serves: 8+
Cooking Time: 30 mins
Ready Time: 60 mins
Cooking Method: Barbecue
Difficulty: easy

Ingredients

1-1.5kg Beef Eye Fillet
1 Tbsp olive oil

SPICE RUB
1 tsp charcoal rub
4 cloves garlic, crushed
1 tsp cumin
1 tsp paprika
½ tsp salt and black pepper

1 bunch broccolini, steamed

SEMI ROASTED TOMATOES, MOZZARELLA AND BASIL SALAD
3 cups fresh tomatoes,
6 garlic cloves and
1 red onion, chopped
Salt, pepper to taste
Olive Oil
Fresh mozzarella
Basil leaves.

COS LETTUCE SALAD
2 Cos Lettuce, cut lengthwise, chunky
Dill Mayonnaise
Slivered Almonds
1-2 tsp Dukkah
Italian parsley, chopped

Method

MAKE THE CHARCOAL SPICE RUB
Combine the charcoal rub, garlic, cumin, paprika, salt and pepper in a small bowl.
Rub the oil over the fillet, then rub in the spices. Let the meat rest for 30 minutes or until the beef is at room temperature, ready for cooking.

SEMI ROASTED TOMATOES, MOZZARELLA AND BASIL SALAD
Slow roast 3 cups tomatoes, 6 garlic cloves and 1 chopped red onion with salt, pepper and a drizzle of olive oil.
Tear over fresh mozzarella and sprinkle with basil leaves.

Heat a barbecue to a medium-high heat.
Place the eye fillet on to cook for 25 minutes, turning once or twice, until cooked to your liking.

Add the broccolini to the barbecue for the last five minutes, turning until charred.

TO SERVE
Serve the beef sliced, with the broccolini on the side.
Sprinkle with parsley.

COS LETTUCE SALAD
Cut 2 cos lettuces in quarters, sprinkle with dukkah, drizzle with dill mayo and top with slivered roasted almonds.

Recipe supplied by Angela Casley, Viva, NZ Herald.