A full-flavoured, tender piece of beef with a creamy dressing, salty anchovies and crisp, peppery rocket
Active ingredients: 2 tsp vegetable oil,1 kg sirloin roasting joint,200 ml Caesar salad dressing (see recipe, below),200 g bag rocket,140 g beansprouts,10 anchovies, rinsed and broken, parmesan shavings, to serve
Directions: Heat the barbecue or griddle pan to medium-high and oven to 200 C/180 C fan/ gas 6. Oil the beef, season generously, then frying pan or barbecue, fat-side down, for 5 mins up until well crusted and dark. Turn the meat and sear on all other sides, turning it every 2 minutes approximately up until charred all over. If you’re using a griddle, spoon out any excess fat if you require 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 listed below), then set it aside in the fridge., Thinly slice the beef and lay the slices over a large platter. Mix together the rocket, beansprouts and torn anchovies, combine with 100 ml of the dressing, then throw the salad over the meat. Drizzle with more dressing, scatter over Parmesan shavings and serve with bread or new potatoes.