1½ kg sirloin of beef

1 tbsp olive oil

rocket and gluten free ciabatta bread, to serve

For the salsa verde

2 tbsp capers, rinsed, drained and chopped

2 tbsp gherkins, finely chopped

1 tbsp finely chopped chives

small bunch parsley, finely chopped

juice 2 lemons

4 tbsp extra-virgin olive oil


Heat oven to 240C/220C fan/gas 9. Rub the beef all over with the oil and season with some salt and lots of black pepper.

Transfer to a roasting tray and cook for 20 mins, then turn the oven to 190C/170C fan/gas 5 and roast for a further:

10-15 mins per 450g for medium-rare

15-20 mins per 450g for medium

20-25 mins for medium-well

25-30 mins for well done.

Remove from the oven and allow to cool.

To make the salsa verde, mix all the ingredients with some salt and pepper.

Thinly slice the beef and arrange on a serving platter, drizzle with the salsa verde and rocket leaves and eat with the gluten free ciabatta bread.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe -  Roasted sirloin of beef with salsa verde
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