With the continuing sunny weekend days try this wonderful dish on the BBQ this weekend. Its a dish that I first started cooking a few years ago in Cyrpus where the beef is so tender, the local oranges so juicy and the chillies are so vibrant. I found and adapted the recipe in a BBC Good Food Magazine – August 2008
1 piece of beef between 1kg and 2 kg – I usually speak with the butcher and have a piece cut thick from the rump, about 5 cm thick is best.
Zest of 2 oranges
2 red chillies with the seeds removed and finely chopped
2 shallots finely chopped
2 tablespoons of olive oil
2 tablespoons of red wine vinegar
Salt and Pepper to season the beef before cooking
Put the beef in a large food bag.
Mix together all the remaining ingredients and pour into the bag with the beef. Massage the marinade into the beef and seal the bag and place on a plate and put in the fridge.
Leave for a minimum of 2 hours or overnight if possible.
Remove the beef from the bag and season with salt and pepper on both sides of the meat.
Cook on a hot BBQ for 8 – 10 minutes on each side until well brown and cooked to your preference.
Remove from the BBQ and put on a cutting board and cover over with foil and allow to rest for 10 minutes.
Carve the beef across the grain into slices and serve.