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Marinated Roast Beef

Prep Time:

Cook Time:


4 Servings


Mick's Meat Barn Beef Roast (you’ll need about 800g of cooked roast for this recipe)
2 bunches asparagus, trimmed
2 zucchini, cut into 1cm-thick slices
2 large vine-ripened tomatoes, seeded, finely chopped
2 tbsp chopped fresh continental parsley
1 tbsp chopped roasted unsalted almonds
Pinch of dried chilli flakes
1/2 tsp smoked paprika
2 tsp fresh lemon juice
2 tsp olive oil
100g mixed salad leaves


Step 1 - Heat a large frying pan over high heat. Cook the beef for 1-2 minutes each side or until browned. Transfer to the prepared tray. Roast for 20-25 minutes or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 10 minutes to rest.

Step 2 - Meanwhile, heat a barbecue plate or chargrill pan over medium-high heat. Lightly spray the asparagus and zucchini with oil. Grill for 1-2 minutes each side or until tender.

Step 3 - Combine tomato, parsley, almonds, chilli flakes, lemon juice, olive oil and remaining ½ tsp paprika in a bowl. Season to taste.

Step 4 - Thinly slice the beef. Serve salad leaves, vegies and beef drizzled with dressing. Enjoy!

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