Barbecued Beef Stuffed with Summer Vegetables2019-01-23
- Servings : 8
- Ready In : 2:00 h
- 1.25kg rump steak, trimmed of fat
- 1 tsp Dijon mustard
- 1/4 tsp freshly ground black pepper
- 1 garlic clove, crushed
- 1/8 tsp salt
- 4 tbsp red wine
- For the Vegetable Stuffing:
- 1 tbsp olive oil
- 60g onion, chopped
- 1 sweet green pepper, seeded and diced
- 1 sweet red pepper, seeded and diced
- 60g courgettes
- 2 garlic cloves, finely chopped
- 1 1/2 tsp fresh thyme
- 1 1/2 tsp chopped fresh oregano
- 1/4 tsp hot red pepper flakes
- 1/4 tsp salt
- freshly ground black pepper
- 30g fresh breadcrumbs
Using the technique shown on the right, cut a pocket in the beef, Combine the mustard, pepper, garlic, salt and wine in a shallow dish. Add the steak to the dish and turn the meat in the marinade once to coat it evenly. Marinate the steak for 1 hour at room temperature or about 3 hours in the refrigerator, turning it several times.
Meanwhile, make the stuffing. Heat the oil in a large heavy frying pan over low heat. Add the onion, green and red peppers, courgettes and garlic. Partially cover the pan and cook the vegetables, stirring frequently, until they begin to soften-about 7 minutes. Add the thyme, oregano, red pepper flakes, salt and some black pepper. Stir the mixture well and remove it from the heat. Add the breadcrumbs and toss them with the vegetables. Allow the mixture to cool.
About 30 minutes before cooking the meat, light the charcoal. When the charcoal is nearly ready, remove the meat from the dish, reserving the marinade. Stuff the beef with the cooled vegetable mixture and tie it.
When the charcoal is hot, bank it against the sides of the barbecue. Place a foil drip pan in the centre of the grate and set the rack in place. Lay the meat in the centre of the rack. Cook the meat, basting it occasionally with the reserved marinade, for 20 minutes. Turn the meat over and continue cooking it for 10 to 20 minutes longer for medium-rare meat.
Remove the meat from the barbecue and let it stand for 30 minutes. Discard the strings and slice the meat across the grain. Arrange the slices on a platter and serve immediately. This dish can also be prepared ahead of time and served cold.
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