Beef sirloin with cashew salsa verde
You’ll have this delicious winter warmer on its way to the table in just an hour.
|1 Tbsp||Maple syrup|
|1 Tbsp||Worcestershire sauce|
|1 kg||Beef sirloin, or a similar cut|
|2||Golden kumara, cut into bite-sized pieces|
|1||Red onion, sliced into wedges|
|2||Carrots, cut into batons|
|¼||Pumpkin, cut into bite-sized pieces|
|¼ cup||Olive oil|
|2 Tbsp||Fresh rosemary, chopped|
|1 to taste||Sea salt|
- Preheat the oven to 180C.
- Combine the oil, syrup and Worcestershire sauce and rub over the sirloin.
- Tie together with string to make a uniform shape if you need to.
- Place in a lined tray and roast for 35-45 minutes, or until it is cooked to your liking. Rest for 15 minutes before slicing.
- Meanwhile, combine all the vegetables and toss with the oil, rosemary and salt.
- Roast in a separate dish for about the same time or until tender.
- For the salsa, use a food processor or stick blender to combine the cashews, spinach, parsley, garlic and salt. Blend until everything is chopped.
- Add oil, lemon juice and enough warm water to make a sauce and season to taste.
- Serve the beef, sliced, with some of the vegetables and a dollop of the salsa verde.