Beef From the Roast Marinated with Pastis and Ginger

Perhaps your new favorite bean dish:

Spread a large deep plate with plastic wrap so that it overlaps well.

Cut the rump steak pieces to a size of 5×2 cm*.

Roughly chop the cilantro and parsley and spread half of them evenly on the plate. Break the long pepper into pieces and put half of it with a tablespoon of ground pepper on top**.

Place the pieces of meat side by side on top of the spice mixture.

Peel and finely grate the ginger. In a baking bowl, cook the marinade: stir 200 ml olive oil, 100 ml pastis, the juice of one lemon and the grated ginger. Pour half of the marinade over the meat. Over it pour the rest of the kitchen herbs and the rest of the pepper mixture form. Spread the remaining marinade evenly over the top. Cover with plastic wrap, folding over any excess wrap. Keep in the bottom section of the refrigerator for at least 3 hours.

Before grilling, remove the plate and pick out the long pepper accurately.

Grill the meat on both sides on the hot broiler. Rest briefly, then bring to the table with grilled vegetables (peppers, zucchini slices…) and the sauce.

For the pasta sauce, whisk the tomatoes with olive oil, balsamic vinegar, pastis, salt and pepper. Spread everything through a fine sieve and bring to the table at room temperature.

Tips: If you fry the meat in a frying pan, extinguish the drippings with the marinade and a tablespoon of water.

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