Remove the skin and back fat from the
striploin, then trim off any other tissue or fat so
the joint looks as ‘clean’ as a fillet steak with no
more than 1cm/1⁄2in of fat left. Put the beef into
a deepish, non-reactive, fairly tight-fitting dish.
Whisk all the other ingredients, except for the
groundnut oil, with 4 tablespoons cold water.
Pour this over the beef, turning to coat well. Cover
and chill for 6-24 hours, turning the beef every
few hours, or when you remember – frequently
not the same thing.
When you are ready to cook the beef, preheat
the oven to 220C/Gas 7/fan oven 200C. Take the
joint out of the marinade and pat it as dry as you
can with kitchen paper. Put a large frying pan over
a high flame and, while it’s heating up, smear the
oil over the beef, using the palms of your hands.
Put the beef into the searingly hot pan and
brown it very quickly on all sides (including the
ends), using a pair of stout tongs to turn it.
Transfer the meat to a metal rack set in a
roasting tin. Put the tin on the middle shelf of
the oven and roast the beef for 30 minutes, if
you like your meat medium-rare in the middle.
Cook it for another 10-15 minutes if you prefer
it less pink, but this is not a recipe which lends
itself to well-done beef – without any protective
fat, the meat will be dry and horrible.
Leave the beef to rest in a warm place for
10-15 minutes, then transfer the joint to a
carving board or platter, and slice it fairly thinly.