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