Peppered Crusted Sirloin Roast of Irish Beef with Hassle Back Potatoes, Grilled Tender Stem Broccoli and Salsa Verde

Ingredients

For the Roast Beef

• Roast sirloin of Irish beef (1kg)
• 1 garlic bulb
• 1 bunch thyme
• 1 tablespoon vegetable oil
• 2 carrots, cut lengthways
• 1 onion, cut into quarters
• 2 tablespoons Dijon mustard
• 3 tablespoons cracked black pepper

For the Broccoli

• 400g tenderstem broccoli
• 30ml extra virgin olive oil
• Salt and pepper
• Juice of 1 lemon

For the Potatoes

• 1kg Rooster potatoes
• 100ml vegetable oil
• 2 bunches rosemary, picked
• 2 bulbs garlic, broken into cloves
• Salt and pepper

For the Salsa Verde

• 1 bunch parsley
• 1 bunch mint
• 1 shallot, chopped
• 1 clove garlic
• 2 tablespoons capers
• 2 tablespoons red wine vinegar
• 70ml olive oil

Method

For the Roast Beef

1. Using a sharp pointed knife, score the fat on the top of the beef.
2. Heat the oven to 190°C. Heat a large frying pan, add 1 tablespoon vegetable oil, and brown the beef all over.
3. Remove the beef from the pan and brush the scored, seared fat with mustard. Sprinkle generously with cracked black pepper.
4. Lay the carrots, onion, garlic, and thyme in a large roasting tray.
5. Place the beef on top and roast for 40–50 minutes.
6. Remove from the oven and allow the beef to rest.

For the Broccoli

1. Put the broccoli in a bowl and dress with olive oil, salt, and pepper.
2. Heat a griddle pan over medium heat and grill the broccoli until charred and cooked through.
3. Transfer to a warm serving plate, drizzle with extra virgin olive oil, and finish with a squeeze of lemon.

For the Potatoes

1. Heat the oven to 200°C.
2. Place the potato between two wooden chopsticks or skewers and slice carefully, stopping at the chopsticks to avoid cutting all the way through.
3. Place the potatoes cut-side up on a baking tray and drizzle with oil, rubbing well to coat and get oil between the slices.
4. Add the bashed garlic and rosemary, season well, and roast for 50 minutes to 1 hour until tender and crisp.
5. Baste with the oil in the tray halfway through cooking for extra crisp potatoes.

For the Salsa Verde

1. Put all ingredients into a blender and blend until combined.
2. Season well with salt and pepper.