Chargrilled rare sirloin of beef

Name: Chargrilled rare 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

Easy
September 2009

Easy
September 2009

Test kitchen approved

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.

Nutrition: per serving

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

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

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.