Roasted sirloin of beef with salsa verde
For nice, neat slices, roast the beef the day before, cool, then chill before slicing. This makes it easier to carve
Ingredient
- 1 ½kg sirloin of beef
- 1 tbsp olive oil
- rocket and crusty bread, to serve
- 2 tbsp capers, rinsed, drained and chopped
- 2 tbsp gherkins, finely chopped
- ½ bunch spring onion, finely chopped
- small bunch parsley, finely chopped
- juice 2 lemons
- 4 tbsp extra-virgin olive oil
For the salsa verde
Direction
- 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.
