FAMILY SERVE STRIPLOIN ROAST WITH CHARGRILLED VEGETABLE SALAD

Serves
4
Prep
15 mins
Cook
1 hr
Difficulty
Medium
Ingredients.
  • 800g piece Angus Reserve striploin
  • 1½ tsp celery salt
  • ½ cup extra virgin olive oil
  • 3 zucchini, cut into strips
  • 2 long eggplants, cut into strips
  • 2 fennel, cut into strips
  • 1 red capsicum, cut into strips
  • sea salt flakes
  • freshly-ground black pepper
  • 1 tbsp pomegranate molasses
  • 2 tsp tarragon vinegar
  • olive sourdough, to serve
Method.
  • Rub the striploin with celery salt and 1 tbsp extra virgin olive oil, then put the striploin on a roasting rack set over a tray. Set the outer burners of a lidded barbecue to moderate and the inner burners to low and place the tray in the centre. Put the lid down and roast for 1 hour, until medium. Allow to rest for 5 minutes.
  • Toss the vegetables in ¼ cup extra virgin olive oil, then season with salt and pepper. Cook over a hot barbecue grill until just tender. Mix the remaining olive oil with the pomegranate molasses and vinegar, then drizzle over the vegetables. Carve the beef and serve with the vegetables.
“Nothing comes close to the quality or consistency of Angus Reserve”
- FAST ED (TV Presenter/ Chef)
“TEXTBOOK MARBLING, LUSCIOUS JUICINESS & SILKY TENDERNESS. REFINED, GENEROUS & ADDICTIVE”
- ELAINE MILLAR (Chief Judge, RQFWS)