Preparation time: 15 minutes | Cooking time: 1 hour | Serves 6
Ingredients
10g of coriander and thyme each
1.2kg sirloin
60ml olive oil
Sea salt, to taste
Freshly ground black pepper
400g tinned tomatoes, chopped
80g butter
5g flat-leaf parsley and coriander each, finely chopped
For the quick cucumber pickle
150ml apple cider vinegar
1 tbsp castor sugar
1 small cucumber, thinly sliced
To serve
Crème fraîche and toasted pita
How to make it
Place the coriander and thyme in a large baking tray to form a bed. Place the sirloin on top of this.
Drizzle with olive oil and season with salt and pepper. Add the chopped tinned tomatoes to
the baking tray and a knob of butter. Place in a preheated oven of 160 °C and cook for 30 – 40
minutes, or until medium-rare.
Turn the oven to grill for the last 7 – 10 minutes, to slightly char the fatty part on top.
In the meantime, place the vinegar, castor sugar and cucumber in a small bowl and leave to
marinate.
Once the sirloin is cooked, slice it thinly and sprinkle with a final dash of salt. Place on a large
platter. Mix the chopped parsley and coriander into the tomato sauce left in the baking tray and
pour over the meat.
Serve with the cucumber pickle, toasted pita, crème fraîche and a glass of Warwick Professor Pitch Black.
