Preparation time: 30 mins
Cooking time: 35 mins
- 2-2.5 kg piece of sirloin (ask your butcher for the scotch end, which is thicker)
- Sunflower oil, to brush
- Remove the beef from the fridge 30 minutes before cooking to come to room temperature. Preheat the oven to 200°C and the barbecue to medium-high (if using – see below).
- Brush beef with oil, then season well with sea salt and pepper. Sear beef in a flameproof roasting pan over medium-high heat (or cook on the barbecue), for 10 minutes, turning it now and then until really well coloured all over (allow about 2-3 minutes each side). Transfer the beef to a roasting pan if necessary, then roast in the oven for 25 minutes for rare, or until done to your liking.
- Lift the beef onto a board, then leave it to rest and cool to room temperature. Slice thinly and serve with the salads.