Chargrilled rare sirloin of beef
- September 2009
- Serves 10-12
- Takes 1 hour to cook, plus resting and cooling
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.
- 11.2g (4.4g saturated)
- 2.5kg piece of sirloin (from butchers), cut from the thicker end
- Sunflower oil, for brushing
- 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.
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