Grilled Beef Clod with Sumac

Name: Grilled Beef Clod with Sumac
Prep time: 15 min
Cook time: 40 min
Total time: 65 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1.5 kg beef clod (trimmed and well-marbled); 2 tablespoons olive oil; 1 tablespoon sumac (ground); 1 teaspoon salt (to taste); 1 teaspoon black pepper (freshly ground)

65 min 6 servings Medium

All Recipes

Savoury grilled beef clod seasoned with tangy sumac, perfect for a summer barbecue or a hearty dinner.

Prep

15 min

Cook

40 min

Total

65 min

Servings

Difficulty

Medium

Grilled beef clod with sumac is a delightful dish that combines the robust flavours of beef with the tangy, citrus-like zest of sumac. This cut, known for its rich taste and tenderness, is perfect for grilling and pairs beautifully with the unique spice. Sumac, a staple in Middle Eastern cuisine, adds a vibrant red hue and a fruity tartness to the beef, enhancing its natural flavours. Whether you're grilling for a summer barbecue or preparing a cozy indoor meal, this recipe will impress family and friends alike.

Instructions

Preheat the grill

Preheat your grill to medium-high heat, approximately 375°F (190°C).

Pro tip: Ensure the grates are clean and lightly oiled to prevent sticking.

Prepare the beef

Pat the beef clod dry with paper towels. Rub with olive oil, then season generously with sumac, salt, and pepper.

Pro tip: Let the beef sit at room temperature for about 10 minutes to absorb the flavours.

Grill the beef

Place the beef on the grill. Grill for about 20 minutes on each side, or until the internal temperature reaches 145°F (63°C) for medium-rare.

Pro tip: Use a meat thermometer to check the temperature in the thickest part of the meat.

Rest the beef

Remove the beef from the grill and let it rest on a cutting board for 10 minutes before slicing.

Pro tip: Resting allows the juices to redistribute, ensuring moist and flavourful meat.

Slice and serve

Slice the beef thinly against the grain and serve immediately.

Pro tip: Garnish with additional sumac for an extra burst of flavour.

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Tips & Tricks

Choose a well-marbled beef clod for better flavour and tenderness.
Ensure your grill is preheated to maintain consistent cooking temperatures.
Use a meat thermometer to achieve the perfect doneness.
Let the meat rest before slicing to retain its juices.

Frequently Asked Questions

cuisson macreuse

For grilling, cook beef clod to an internal temperature of 145°F (63°C) for medium-rare.

macreuse cuisson

Grill each side of the beef clod for about 20 minutes, or until it reaches 145°F (63°C).

Can I substitute sumac with another spice?

You can substitute sumac with lemon zest for a similar tangy flavor, though it won't have the same depth of flavor.

How should I store leftover grilled beef clod?

Store leftover beef clod in an airtight container in the refrigerator for up to 3 days.

How do I reheat grilled beef clod without drying it out?

Reheat the beef clod gently in a preheated oven at 250°F (120°C) until warmed through, to prevent drying out.

Serving Suggestions

Once grilled to perfection, serve the beef clod thinly sliced alongside a fresh salad or roasted vegetables. For a complete meal, pair it with a glass of red wine or a refreshing lemonade. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Enjoy them cold in sandwiches or reheat gently in a skillet.