ASADO-STYLE STRIPLOIN WITH ZANAHORIA CARROTS | Fast Ed

Ingredients

• 4 x 200g striploin steaks
• 1 cup extra virgin olive oil
• 2 tsp harissa paste
• 2 bunches baby carrots, peeled
• 1 Tbsp smoked paprika
• 2 tsp cumin seeds, cracked
• finely grated zest and juice of 2 lemons
• sea salt flakes and black pepper
• 2 x 400g cans chickpeas, drained
• 8 cloves garlic, halved
• 2 Tbsp green olive tapenade
• ½ bunch parsley, finely chopped
• 100g goats’ cheese, crumbled