BBQ meat & veggies

This recipe is the perfect excuse to pull out the stops for a beef fillet. Coupled with the lightly charred corn and cherry tomato skewers, this is a low-carb feast that is packed with nutrition.

Health benefit: Beef is a great source of nutrients such as zinc, vitamin b12, selenium, and phosphorous. Zinc, in particular, is essential for the health of our immune system and phosphorous helps our bodies maintain teeth and bone health. Selenium is essential for optimal thyroid function.

Method:
1. Stir together the salt, pepper, coconut sugar, ground coffee, paprika, chilli powder, mustard powder, and dried oregano in a small bowl.

2. Rub the mixture into the beef fillet. Let it stand at room temperature as you preheat the barbecue.

3. Preheat the barbecue to a medium temperature, about 160°C | 325F; if using coals, wait until they are glowing hot.

4. Thread the cherry tomatoes onto the metal skewers. Brush with 1 tbsp olive oil and season with salt and pepper.

5. Bring a large saucepan of salted water to the boil. Drop the corn into the water and turn off the heat. Cover and let stand for 10 minutes before removing.

6. When the barbecue is ready, brush the grates with some olive oil. Drizzle the beef fillet with 1 tbsp olive oil before laying onto the barbecue.

7. Cover and cook until the thickest part of the beef registers at least 63°C | 145F for medium meat, turning occasionally, about 35-45 minutes. Remove from the barbecue and loosely wrap in aluminium foil.

8. Place the corn, cherry tomato skewers, and lemon halves on the barbecue. Cover and grill until lightly charred, about 6-8 minutes, turning a few times.

9. In the meantime, stir together the coconut butter and chopped basil in a small bowl.

10. When ready to serve, present the beef on a platter along with the cherry tomatoes, corn (topped with the herb butter), lemon halves, and some fresh oregano.

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Ingredients

• 2 tsp flaked sea salt
• 1 tsp freshly ground black pepper
• 1 tbsp coconut sugar
• 1 tbsp ground coffee
• 2 tsp smoked paprika
• 1 tsp chilli powder
• 1 tsp mustard powder
• 1/2 tsp dried oregano
• 1 beef fillet, ~3 lb, trimmed of excess fat and silver skin

• 300 g | 2 cups mixed cherry tomatoes, yellow and red
• metal skewers
• 2 tbsp olive oil, plus extra for brushing
• 2 corn-on-the-cob, husk and silk removed
• 1 lemon, halved
• 1 small handful fresh basil, chopped
• 2 tbsp coconut butter
• 1 small bunch fresh oregano

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