- 2 tsp vegetable oil
- 1kg sirloin roasting joint
- 200ml Caesar salad dressing (see recipe, below)
- 200g bag rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 140g beansprouts
The two most common beansprouts are the green-capped mung bean…
- 10 anchovies, rinsed and torn
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- parmesan shavings, to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.
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.
Creamy Caesar dressingUsing 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.