Basque-Style Beef Sirloin

Season the beef well then leave to come to room temperature. Meanwhile, heat the grill to high, cut the tops off the capiscums and discard the seeds. Arrange the capsicums in a roasting tin and drizzle with 1 tbsp of oil, then grill for 20 mins or until charred all over. Remove from the oven, then once cool, peel and thinly slice.
Preheat the oven to 120C. Line a baking tray with foil and set a rack on top, then place the beef on the rack and roast for 75 mins. Remove from the rack and set aside. Meanwhile, heat 2 tbsp of oil in a frying pan and fry the garlic for 3 mins. Transfer to a plate and set aside, then toss the cooked capsicums, vinegar and sugar in the pan with some seasoning. Toss in the garlic, heat through for 2 mins, then set aside.
Heat the grill to medium-high. Add the beef to the roasting tin (without the rack) and scatter in the spring onions. Drizzle with 2 tbsp of oil and grill for 8 mins, turning regularly to brown all over. Leave to rest on a board for 20 mins, then thinly slice and serve with the charred onions, capsicum salad and some chips, if you fancy.

2 hrs

6 serving

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