FAMILY SERVE STRIPLOIN ROAST WITH CHARGRILLED VEGETABLE SALAD
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
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.