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2 tsp vegetable oil

1kg sirloin roasting joint

200ml Caesar salad dressing (see below)

200g bag rocket

4 vine ripened tomatoes

10 anchovies, rinsed and torn (optional)

Parmesan shavings, to serve


Heat the barbecue or griddle pan to medium-high and oven to 200C/180C fan/ gas 6.

Oil the beef, season generously, then griddle or barbecue, fat-side down, for 5 mins until well crusted and dark.

Turn the meat and sear on all other sides, turning it every 2 mins or so until charred all over.

 If you’re using a griddle, spoon out any excess fat if you need to.

Transfer the pan to the oven or move the beef to a cooler part of the barbecue, then cook for 25 mins.

Rest for 30 mins. In the meantime, make the dressing (see recipe below), then set it aside in the fridge.

Thinly slice the beef and lay the slices over a large platter. Mix together the rocket,  and torn anchovies (optional), mix with 100ml of the dressing, then throw the salad over the meat.

Drizzle with more dressing, scatter over Parmesan shavings and serve with gluten free bread or new potatoes.

Recipe adapted from: Good Food

Recipes Low FODMAP and Gluten Free Recipe - Rare beef with rocket & Caesar dressing
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Creamy Caesar dressing

Using electric beaters, whisk 1 large egg, 1 large egg yolk, 1 tbsp Dijon mustard (gluten free), 1 tbsp white wine vinegar and 1 tbsp garlic infused oil in large bowl until mixture thickens.

Mix together 200ml each vegetable oil and olive oil, then slowly trickle into egg mix, whisking constantly, until incorporated. Add a little water if mixture seems too thick. Stir in 85g grated Parmesan, the garlic infuse oil and 2 finely chopped anchovy fillets. Set aside in fridge - keeps up to 4 days.