Ingredients
2 tbsp olive oil2 garlic cloves, crushed
800 g beef rump steak, fat trimmed
2 bunches asparagus
400 g orange sweet potato, peeled, thinly sliced
4 green shallots, trimmed, cut into 8cm lengths
1 bulb fennel, thinly sliced
2 roma tomatoes, halved
2 tsp sumac
3 tbsp chopped fresh dill
2 tbsp chopped fresh curly-leaf parsley
2 lemons, cut into wedges
Description
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter