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Grilled roast beef with mojo rojo and vegetables

45 minutes

Mittel

2 persons

Enjoy a delicious roast beef from the grill, served with crispy asparagus, mini peppers and a fiery Mojo Rojo. A simple and delicious recipe for your next summer barbecue.

Ingredients

400 g roast beef from prime alpine cattle
Salt and pepper
500 g green asparagus
200 g mini peppers
6 tablespoons olive oil
Salt and pepper
For the Mojo Rojo:
2 red peppers
2 cloves of garlic
1 teaspoon cumin
1 teaspoon smoked paprika powder
2 tbsp red wine vinegar

Marco from HONEST CATCH

Marco is our expert when it comes to food trends and more. He is our contact for questions about grilling.

Preparation

Allow the roast beef to thaw overnight in the refrigerator and then remove it from the packaging and refrigerator about an hour before grilling to allow it to reach room temperature.
Preheat the grill to high temperature. If you are using a charcoal grill, the coals should be white hot. Prepare an area of the grill for indirect heat.
Wash the green asparagus and cut off the woody ends. Wash the mini peppers. Mix the asparagus and mini peppers with olive oil, salt and pepper.
For the Mojo Rojo, roast the red peppers on the grill until the skin is black. Then peel and deseed. Put the peppers in a blender together with the garlic cloves, cumin, paprika powder, cayenne pepper (optional), red wine vinegar and olive oil and puree into a smooth sauce. Season with salt and set aside.
Grill the roast beef over direct heat for 3-4 minutes on each side until it has a nice crust. Then place the meat in the indirect heat area and close the grill lid. Continue grilling the roast beef until it is cooked to the desired degree (for medium rare, around 52-54°C core temperature). This takes around 5 minutes. A meat thermometer is helpful here.
After grilling, let the meat rest so that the juices can distribute. Allow the steak to rest for about 5 minutes.
While the meat is resting, place the asparagus and mini peppers on the grill and grill over medium heat for about 5-7 minutes, until the vegetables are lightly browned and still firm to the bite, turning occasionally.
Cut the roast beef into thin slices and arrange on a plate. Place the grilled asparagus and mini peppers next to it and serve with the Mojo Rojo.

Tip: Always cut the roast beef across the grain. This ensures a more tender bite. To identify the grain, look at the direction of the muscle strands and cut at a right angle to them.