Gooseberry and tamarind chargrilled beef

Gooseberry and tamarind chargrilled beef

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  • 2
  • Easy
  • Carb Conscious
  • 10 minutes
  • 20 minutes
  • Constantia Uitsig Red 2004


  • For the marinade, mix together:
  • 2 T gooseberry jam
  • 2 T tamarind paste
  • 3 cloves garlic, crushed
  • olive oil
  • 700 g free-range rump steak (28-days matured)
  • 1 T butter, softened
  • 3 T grainy Dijon mustard
  • 1 packet red spring onions
  • 8 organic onions, halved
  • asparagus, grilled, for serving

Cooking Instructions

Rub the marinade onto the steak.

Mix together the butter and mustard and spread onto the onions and spring onions, then wrap in foil and cook over the coals.

Char-grill the steak to your liking, then leave to rest.

Unwrap the onion parcels and serve, along with grilled asparagus, as an accompaniment to the steak.

Per serving 4951.7kJ, 78g protein, 64.9g fat, 59.9g carbs

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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