Roasted Sirloin with Salsa Verde
Roasted Sirloin with Salsa Verde



  • 1.5 kg sirloin of beef
  • 1 tbsp olive oil
  • Rocket and crusty bread, to serve
  • 2 tbsp capers, chopped
  • 2 tbsp gherkins, chopped
  • ½ bunch spring onion, chopped
  • Small bunch of parsley, chopped
  • Juice of 2 lemons
  • 4 tbsp olive oil
  • Preheat the oven to 240C. Rub the beef all over with the oil, and season well with salt and pepper. Transfer to a roasting dish, and roast for 20 minutes. Turn the heat down to 190C, then roast for a further 10-15 minutes for medium-rare, or a little longer to your liking. Remove from the oven, and leave to rest for at least 10 minutes before serving.
  • While the meat is resting, make your salsa verde. Mix all the ingredients together in a bowl, and season with salt and pepper. To serve, thinly slice the beef, arrange on plates, top with the rocket, and drizzle with the salsa. Enjoy with crusty bread and a good glass of wine!
50 mins
8 serving
This recipe pairs perfectly with the Karatta 'Pincushion' Malbec 2016 from Robe, Australia.

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