Pistachio & Sumac Dukkah Spiced Rib Eye Roast

Out & About, Recipes

This is the first recipe in a series using NoMU’s Pistachio & sumac dukkah dipper that I confess my love and adoration for on my pin up poster.  Each recipe I’ve developed is really easy to make, as NoMU have taken all the effort out of food preparation with their innovative range of products. 

This is how it goes… (Serves 6)

1 tbsp olive oil

3kg rib eye roast (give your butcher a call & order one in advance)

1/3 of a tin NoMU pistachio & sumac dukkah dipper

and then…

Give the rib eye roast a nice massage with the olive oil, then sprinkle the dukkah spice all over, ensuring an even coating of spice.

Cook on a medium-hot kettle braai with the the lid on for 1 hour (for medium rare) or in a very hot preheated oven (220′C) for 1 hour 15 minutes (also medium rare) – rest the meat for 30 minutes after cooking, and then slice into 1-2 cm thick slices.

To serve: Lay out a selection of fresh Portuguese rolls, wild baby rocket, rosemary scented caramelized onions, Dijon mustard, cherry tomato smoor sous, chilli relish and aioli, and put your trés chic steak sarmies together yourself.

Alternately: You can serve this as a whole roast with veg and starch of your choice – I  use roasts as an occasion to hone myYorkshire pudding-making skills, as everyone loves them – and serve it all with a meaty jus.

What to drink:  We enjoyed this meal with a few good shots of Tequila Bolognese.  If you are uncertain as to what this is, firstly, that is shameful.  Secondly, go here.   You can also check out my recipe for Tequila Bolognese the meal here and the full story here.

The steak rolls are definitely hands on, so roll up your sleeves and get stuck in!  I guarantee there’ll be full cheeks and big grins all round…

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