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Roasted sirloin of beef with salsa verde
Serves 8 - 10
Easy
Prep:
For nice, neat slices, roast the beef the day before, cool, then chill before slicing. This makes it easier to carve
Skip to ingredients
- 1 ½kg sirloin of beef
- 1 tbsp olive oil
- rocketand crusty bread, to serve
For the salsa verde
- 2 tbsp capersrinsed, drained and chopped
- 2 tbsp gherkinsfinely chopped
- ½ bunch spring onionfinely chopped
- small bunch parsleyfinely chopped
- juice 2 lemons
- 4 tbsp extra-virgin olive oil
Nutrition: per serving
- kcal353
- fat22g
- saturates8g
- carbs1g
- sugars0g
- fibre0g
- protein38g
- salt0.41glow
Method
step 1
Heat oven to 240C/220C fan/gas 9. Rub the beef all over with the oil and season with some salt and lots of black pepper. Transfer to a roasting tray and cook for 20 mins, then turn the oven to 190C/170C fan/gas 5 and roast for a further 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Remove from the oven and allow to cool.
step 2
To make the salsa verde, mix all the ingredients with some salt and pepper. Thinly slice the beef and arrange on a serving platter, drizzle with the salsa verde and rocket leaves and eat with the crusty bread.
