Enjoying a roast sirloin during the festive season is a delightful experience for the holidays. This summer recipe by the Red Meat Industry Services is perfect for office parties or extended family celebrations.
Elevate your festive table with Gerrie du Rand’s easy yet elegant roasted sirloin, paired with a flavourful salad. This beef roast, seasoned with a spicy rub, is seared and oven-roasted to perfection.
Organise a holiday dinner party with colleagues, friends or family and serve up this juicy roasted sirloin.
With techniques like tenderising, larding, searing, basting, and carving, the sirloin can be served at room temperature or cold, accompanied by thin slices and a delightful roasted beet, goat cheese, and walnut salad.
Magical results await
Roasting sirloin is a culinary journey that transforms a simple beef cut into a gourmet experience. It may sound like a task meant only for chefs, but with a few simple steps, anyone can achieve delicious and tender results.
Carefully seasoned and cooked, Du Rand’s recipe ensures that the sirloin is a testament to meaty deliciousness. With the salad completing the dish, the combination of this recipe is sure to become a new favourite in your kitchen.
Oh, and it definitely does look as good as it tastes, so don’t forget to take a moment to admire your dish before digging in. The amazing colours of beets, golden sirloin, and walnuts make it a feast for your eyes as much as your taste buds.
Memories worth savouring
The roast sirloin cut of beef from the back of the animal is sure to leave a lasting impression on those fortunate enough to indulge.
Make sure you carve the roast sirloin in front of your guests for a touch of culinary showmanship.
This recipe is presented as part of the Red Meat Industry Services’ Beef and Lamb SA consumer education project. The Red Meat Industry Services (RMIS) is an organisation dedicated to the growth and advancement of the red meat industry in South Africa.
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ROAST SIRLION WITH ROASTED BEET AND WALNUT SALAD
- 1.3 - 1.5kg sirloin of beef, with some fat on the outside
- 100g beef fat/lard/fat bacon, cut into ½ cm wide strips and frozen
- 3 tablespoons Dukkha seasoning (can be store bought) [1/4 cup hazelnuts 1/4 cup macadamia nuts 1/4 cup sesame seeds 1 1/2 Tbsp coriander seeds 1 1/2 Tbsp cumin seeds 1/2 tsp black peppercorns 1/2 tsp smoked paprika 1/4 tsp sugar 1/4 tsp salt] mixed, toasted and blended
- 2 cloves garlic, minced
- 1 tablespoon kosher salt
- 2 tablespoons butter/ ghee melted
- ½ cup walnuts, roughly chopped
- 4 medium beets, top and bottom trimmed, washed
- 2 tablespoons olive oil
- 60 grams soft goat cheese
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly ground
- 2 tablespoons apple cider vinegar
- 1 cup rocket
- 2 teaspoons fresh chives, chopped
Prepare the beef [Larding]:
Larding is the process of threading strips of fat or smaller pieces of fat/ lard or bacon between the meat fibres. As the meat is cooked this fat melts and keeps the meat moist on the inside. If the fat has been coated with herbs or spices before threading it through the meat it is another method of adding extra flavour to the dish.
1. Place the meat on a chopping board. Remove the frozen lard from the freezer and roll in1 tablespoon of the dukkha seasoning.
2. To lard the meat you need a special larding tool / larding needle, it has a concave shape and allows one to place strips of fat/peel/ vegetables in the roast. If you don’t have such a tool, make small holes in the meat with a sharpening steel or the tip of a knife inserting the strips by hand. Use the larding needle to insert the spicey fat into the meat at intervals following the natural muscular lines of the meat.
3. Mix the remaining 2 tablespoons of dukkha seasoning, minced garlic and salt together to create a spicey rub for the roast. Rub all over the roast. Place the roast on a large plate and refrigerate uncovered at least 3 hours or preferably overnight. Remove from the refrigerator at least an hour before cooking.
Prepare the lamb:
4. Position the oven rack in the middle of the oven and place a roasting pan on the rack and heat the oven to 220°C. Spritz the roast with olive oil. Transfer the roast, fat side down, to the preheated pan and roast, turning until it has browned on all sides, 10 to 15 minutes. Reduce the temperature to 150°C. Remove the roast from the oven and turn the roast fat side up. Coat the roast with the melted butter. Return to the oven and roast until an internal temperature of 50°C is reached on an instant read thermometer, about 50-70 minutes.
6. Remove the roast from the oven and transfer to a cutting board, cover loosely with foil and leave to rest for 20 minutes. Resting the meat provides a more juicy roast. Slice thinly and serve with the beetroot salad.
7. Doneness of a beef roast are medium-rare when the internal temperature is 55°C, 60°C for medium, and 70°C for well done.
Prepare the salad:
1. Preheat the oven to 135°C. Spread walnuts onto a baking sheet and toast in the preheated oven until golden brown, about 45 minutes, stir the nuts to prevent them from burning. Remove the nuts from the oven and set aside. Increase the oven temperature to 190°C.
2. Wrap the beets in aluminum foil and place it into an oven-safe dish and bake beets until just turning tender, about 45 minutes. Remove from the oven.
3. Leave the beets in the aluminum foil and let cool for 15 to 30 minutes. Unwrap the beets and peel with a sharp paring knife. Slice the beets into thick slices and arrange on a serving plate in a single layer.
4. Crumble the goat’s cheese over the beets. Season with salt and pepper. Drizzle vinegar over top and garnish with rocket and chives.