Smokey southern beef with wheat and pomegranate salad

Marinated then barbecued, this beef eye fillet roast is the hero dish of any occasion. Serves 8.

1 cup boiling water
1 cup brown sugar
1 cup sweet barbecue sauce (see Notes)
1 cup tomato ketchup
1 bunch fresh thyme
8 garlic cloves, bruised
1 tablespoon whole black peppercorns
1.25kg beef eye fillet
1/4 cup season-all seasoning
1/4 cup smoked paprika
2 tablespoons sweet paprika

Freekeh or bulgur wheat and pomegranate salad

350g packet roasted cracked wholegrain freekeh, buckwheat or bulgur wheat, prepare as per packet instructions.
1 onion, finely chopped (use a Spring onion bunch if you prefer – milder and sweeter)
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
Jewels of 2 pomegranates
2 oranges, peeled, segmented
50g fresh baby spinach
1/2 cup fresh mint leaves, finely chopped
1 bunch fresh flat-leaf parsley

Combine boiling water and sugar in a large ceramic baking dish. Stir until sugar dissolves. Add barbecue sauce, ketchup, thyme, garlic and peppercorns. Stir until combined. Add beef, turning to coat. Cover. Refrigerate a few hours or overnight, turning occasionally in marinade.

Make Freekeh or bulgar wheat and Pomegranate Salad: Cook wheat following packet directions until just tender. Drain. Refresh under cold water. Drain well. Transfer to a large serving bowl. Add onion, vinegar and oil. Toss to combine. Stand at room temperature for 30 minutes. Meanwhile, place a large sheet of baking paper on a board. Combine seasoning, and smoked and sweet paprika in a bowl. Sprinkle evenly over the paper. Season with salt and pepper. Drain beef from marinade. Discard marinade.

Roll beef in spice mixture to coat all over. Preheat a large chargrill pan or barbecue grill on medium heat. Cook beef for 5 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 10 minutes. Meanwhile, jewels of pomegranates, orange segments, baby spinach and mint to freekeh. Roughly chop 1/2 the parsley. Leave remaining parsley leaves whole. Add to salad. Season with salt and pepper. Toss to combine. Transfer to a serving platter. Slice beef. Serve on the salad and its a wow! From taste.com.