Sliced Beef with Charred Veggies
ready in 1 hr 5 min.
Preheat the barbecue.
Brush the beef with oil. Drizzle a folded sheet of aluminium foil with oil and place the herbs on the foil. Place the meat on top and wrap in the foil. Place on the barbecue and grill for around 25 minutes with the lid closed, turning occasionally.
Meanwhile, blanch the asparagus with the celeriac in salted water for 5 minutes, then add the aubergines and peppers and cook for a further 2-3 minutes, so that the vegetables retain a slight bite. Quench with cold water and blot dry.
Unwrap the meat, season with salt and ground black pepper and continue to barbecue, turning regularly, until pink in the middle (internal temperature for medium: around 55°C).
Season the vegetables with salt and ground black pepper and drizzle with olive oil. Barbecue alongside the beef for 6-8 minutes.
Slice the beef and serve it with the vegetables and tomato salsa, if desired.