Rare beef & anchovy salad with rocket & caesar dressing

Name: Rare beef & anchovy salad with rocket & caesar dressing
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6
Cuisine: British
Ingredients: 2 tsp vegetable oil; 1kg sirloin roasting joint; 200ml caesar salad dressing (see recipe, below); 200g bag rocket; 140g beansprouts; 10 anchovies rinsed and torn; parmesan shavings, to serve

John Torode

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Serves 6

More effort

Prep: 30 mins

Cook: 40 mins

Plus resting

A star rating of 5 out of 5.3 ratingsRate

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A full-flavoured, tender piece of beef with a creamy dressing, salty anchovies and crisp, peppery rocket

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Ingredients

Nutrition

Units:

MetricUS

2 tsp vegetable oil
1kg sirloin

roasting joint
200ml caesar salad dressing

(see recipe, below)
200g bag rocket
140g beansprouts
10 anchovies

rinsed and torn
parmesan

shavings, to serve

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Nutrition: per servings

kcal477
fat39g
saturates9g
carbs2g
sugars1g
fibre1g
protein30g
salt1.44g

low

Method

step 1

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.
step 2

Thinly slice the beef and lay the slices over a large platter. Mix together the rocket, beansprouts and torn anchovies, mix with 100ml 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.

RECIPE TIPS

CREAMY CAESAR DRESSING

Using electric beaters, whisk 1 large egg, 1 large egg yolk, 1 tbsp Dijon mustard, 1 tbsp white wine vinegar and 1 crushed garlic clove 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 and 2 finely chopped anchovy fillets. Set aside in fridge - keeps up to 4 days.

Recipe from Good Food magazine, July 2009

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A star rating of 5 out of 5.3 ratings

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