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Fresh Living Network
Grilled rump of beef, caponata and aioli

Grilled rump of beef, caponata and aioli

A divine dinner for two. The vegetable caponata is brimming with goodness!
2
RECIPE TYPE:Mains
 
Method

Beef

  • Marinate the steak in the oil and sauce for 30 minutes
  • Season meat and cook over hot coals until done to your liking
  • Rest the meat for 5 minutes
  • Slice thinly and serve with caponata, aioli and rocket


Caponata

  • Fry the aubergine in olive oil, drain and set aside
  • Sauté the remaining vegetables for 10 minutes until tomatoes begin to break up
  • Add vinegar and sugar and reduce to a chutney-like consistency
  • Remove from heat and stir in capers, pine nuts and olives


Aioli

  • Crush garlic into a paste and toss into a large glass bowl
  • Add the egg yolks and mustard and whisk in the vinegar
  • Slowly whisk in oil until thick and glossy; season to taste
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EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free

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