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Rick Stein’s chargrilled sirloin of beef

Name: Rick Stein’s chargrilled sirloin of beef
Yield: Serves 10-12
Cuisine: British recipes
Ingredients: 2.5kg piece of sirloin (from butchers), cut from the thicker end; Sunflower oil, for brushing

By: Rick Stein

Published: 31 Aug 09
Updated: 18 Mar 24

Rick Stein’s chargrilled sirloin of beef

Rick Stein’s beef dish is perfect for feeding a crowd. Rick recommends you let it catch a bit of flame on the barbecue to flavour it, then roast it in the oven. Serve with a tomato and caper salad, and crisp lettuce salad tossed in a creamy dressing.

Easy
September 2009

Test kitchen approved

Serves 10-12
Takes 1 hour to cook, plus resting and cooling

Nutrition: per serving

Calories: 298kcals
Fat: 11.2g (4.4g saturated)
Protein: 49g
Salt: 0.4g

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Ingredients

2.5kg piece of sirloin (from butchers), cut from the thicker end
Sunflower oil, for brushing

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Method

Remove the beef from the fridge 30 minutes before cooking to allow it to come up to room temperature. Preheat the oven to 200°C/fan180°C/gas 6 and light/preheat the barbecue (or heat a large griddle pan over a medium-high heat).
Brush the beef with oil, then season well with sea salt and freshly ground black pepper. Sear the beef over a medium-high heat on the barbecue or griddle for 10 minutes, turning now and then until really well coloured all over (allow about 2-3 minutes each side). Transfer the beef to a roasting tin and roast in the oven for 40-50 minutes for rare,1 hour-1 hour 10 minutes for medium, or until done to your liking.
Transfer the beef to a chopping board, then leave to rest and cool to room temperature. Thinly slice and serve.