Jerk Style Roast Beef with Grilled Corn Salad
4
Method
Pre-heat oven to 190°C (170°C fan-forced).
Combine the allspice, cinnamon, nutmeg, sugar, pepper, cayenne pepper, thyme leaves, soy and lime juice. Mix until a smooth paste has formed and spread evenly over beef.
Place beef on a lined baking tray, roast for 50 minutes for medium or until cooked to your liking. Allow to sit covered for 10 minutes before slicing.
Meanwhile; cook corn cobs on a pre-heated grill plate turning until charred and cooked. Allow to cool slightly before slicing corn kernels from the cob.
Combine corn with the tomatoes, capsicum, spring onions, coriander, chilli and lime juice. Drizzle with a little oil and season to taste.
Serve beef slices with corn salad and sour cream.
Ingredients
- 2 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 1 tsp brown sugar
- ½ tsp freshly ground black pepper
- ½ tsp cayenne pepper
- 2 tbsp thyme leaves
- 1 tbsp dark soy sauce
- Juice of ½ lime
- 1.5 kg piece Beef eye fillet
- 4 cobs corn, husks removed
- 250g cherry tomatoes, halved
- 1 red capsicum, diced
- 3 spring onions, sliced
- ½ cup coriander leaves, chopped
- ½ green chilli, sliced
- Juice of 1/2 lime
- Olive oil
- Salt flakes and freshly ground black pepper, to taste
- Sour cream, for serving
