Great for grilling! Spark up that bad boy and grill it all!
2 pounds beef sirloin steak, fat trimmed
2 tablespoons olive oil
2 garlic cloves, crushed
2 bunches asparagus
1 pound orange sweet potatoes, peeled, thinly sliced
4 green shallots, trimmed, cut into 3 inch lengths
1 bulb fennel, thinly sliced
2 roma tomatoes, halved
2 teaspoons sumac
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh curly-leaf parsley
2 lemons, cut into wedges
Or Serve with Homemade Aioli — Ingredients:
2 egg yolks
2 teaspoons Dijon mustard
1/2 cup sunflower oil
1/4 cup olive oil
1 tablespoon lemon juice
1/2 cup natural yogurt
1 clove garlic, crushed
salt and pepper to taste
Heat grill to high. Combine oil and garlic. Rub steak with 2 teaspoons oil and cook for 3-4 minutes on each side for medium, or until cooked to your liking. Place on warm plate, lightly cover with oil and rest for 10 minutes.
Meanwhile, brush sliced vegetables with remaining oil and cook on grill until tender. Place lemon wedges on grill and cook for 1 minute each side or until caramelized. Squeeze over the vegetables. Sprinkle with sumac.
Combine dill and parsley on chopping board and coat steak with the mixture. Thickly slice and place on plates with the grilled vegetables.
For the Homemade Aioli: Place 2 egg yolks in a large mixing bowl. Add 2 teaspoons Dijon mustard. Beat together with electric beater or whisk.
While beating, slowly drizzle in a few drops at a time ½ cup sunflower oil and ¼ cup olive oil until thick mayonnaise forms. Add 1 tablespoons lemon juice.
For aioli combine 1/3 cup (80ml) mayonnaise with ½ cup (125g) natural yogurt, 1 crushed garlic clove and season to taste.