Chargrilled rare sirloin of beef

Chargrilled rare sirloin of beef
  • Serves icon Serves 10-12
  • Time icon 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.

Nutrition: per serving

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

 

Ingredients

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

Method

  1. 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).
  2. 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.
  3. Transfer the beef to a chopping board, then leave to rest and cool to room temperature. Thinly slice and serve.

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