Marinate the meat for as long as possible when you make this harissa beef.
- 1 kg scotch fillet, trimmed
- Salad, to serve
- ¼ cup olive oil
- 2 garlic cloves, crushed
- 2 tsps sambal olek
- 1 small red chilli, finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
Preheat oven to hot, 200 C. Place beef on a trivet in a baking dish.
HARISSA: (Makes ¼ cup) In a small bowl, combine oil, garlic, sambal olek, chilli and spices. Rub half the mixture over beef. Marinate for 30 mins.
Roast beef for 30-40 mins or until cooked to taste. Rest, covered loosely with foil, for 15 mins. Serve beef sliced, with remaining harissa and salad.
Bauer/Woman’s Day/ Photo: Rob Shaw