Ingredients
Method
Season steaks generously with salt, then rub with mustard. Mix peppercorns, coriander seeds, cumin and caraway, and press onto steaks. Cover and set aside for 30 minutes.
Slice 4 cloves garlic and press into caulflower florets. Season well and drizzle with half of the olive oil. Wrap in 4 layers of aluminium foil, then bury in coals. Cook for 45 minutes.
Meanwhile, put onion and remaining olive oil in a frying pan and cook, stirring, for 2 minutes. Crush remaining garlic and add to pan with rice. Cook, stirring, for 2 minutes. Mix in tomato juice, tomato paste, paprika and rosemary. Cook, stirring, for 25 minutes, until liquid is absorbed. Set aside for 15 minutes.Â
Drape steaks on hot coals and cook for 3 minutes on each side. Scrape away spices. Unwrap cauliflower, cut away scorched parts and chop. Garnish cauliflower and steaks with parsley, and serve with rice and lemon.
COOK’S TIP
Herbs and spices really only last between 3-6 months at peak flavour and aroma. To extend their life a little, never add them directly from their container over a steaming dish.