Recipe & Image by Shelley @dishydishesx on Instagram

Who says a roast is only for Sundays or the colder months? This Summer Roast Sirloin proves that a beautifully cooked joint of beef can be just as at home on a warm evening as it is on a winter's day. Our 28-Day Dry Aged Organic Sirloin Joint is expertly matured on the bone by our skilled butchers to develop exceptional tenderness and a rich depth of flavour. Served with crisp roast potatoes and a vibrant warm asparagus and kale salad dressed with lemon and garlic, this is a lighter take on the traditional roast that's perfect for alfresco dining.

Ingredients

For the Beef

• 1 x The Organic Butchery 28-Day Dry Aged Organic Sirloin Roasting Joint (approximately 1.5kg)
• 2 tbsp olive oil
• Sea salt
• Freshly ground black pepper
• 6–8 shallots, peeled

For the Warm Summer Salad

• 1 bunch asparagus
• 150g kale, stems removed
• 3 garlic cloves, minced
• 150ml extra virgin olive oil
• Juice of 1 small lemon
• Sea salt and freshly ground black pepper
• 2 tbsp pumpkin seeds

To Serve

• Crispy roast potatoes

Method

1. Remove the sirloin joint from the fridge around 1 hour before cooking to allow it to come to room temperature.
2. Preheat the oven to 180°C (160°C fan/Gas Mark 4).
3. Pat the beef dry and season generously all over with sea salt and freshly ground black pepper.
4. Heat the olive oil in a large frying pan until smoking hot. Sear the beef on all sides until beautifully caramelised, creating a rich golden crust.
5. Arrange the shallots in the base of a roasting tin and place the sirloin joint on top.
6. Roast for approximately 40 minutes for medium-rare (adjust cooking time depending on the size of your joint and your preferred level of doneness). For the most accurate results, use a meat thermometer:
   • Rare: 50–52°C
   • Medium-rare: 54–56°C
   • Medium: 58–60°C
7. Remove the beef from the oven, cover loosely with foil and leave to rest for 15–20 minutes before carving. Resting allows the juices to redistribute, ensuring beautifully tender slices.
8. While the beef rests, roast or griddle the asparagus until lightly charred and tender. Gently wilt the kale in a large pan or blanch briefly in boiling water.
9. Whisk together the minced garlic, extra virgin olive oil, lemon juice, salt and pepper to create a simple dressing. Toss with the warm asparagus and kale before finishing with a generous sprinkling of pumpkin seeds.
10. Carve the rested sirloin into thick slices and serve alongside crispy roast potatoes and the warm asparagus salad.