FAMILY SERVE STRIPLOIN ROAST WITH CHARGRILLED VEGETABLE SALAD

Serves
4
Prep (Mins)
15
Cook (Mins)
60
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.
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