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    Balsamic-soy beef with broccoli, salad onions & cavolo nero

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    Balsamic-soy beef with broccoli, salad onions & cavolo nero

    • Preparation time: 40 minutes + marinating and resting
    • Cooking time: 45 minutes
    • Total time: 1 hour 25 minutes + marinating and resting

    Serves: 6


    2 tbsp reduced-salt soy sauce
    2 tbsp balsamic vinegar
    2 tbsp clear honey
    2 cloves garlic, crushed
    1kg boneless beef sirloin, trimmed of all fat and sinew
    1 tbsp olive oil
    Bunch of salad onions (about 8), trimmed
    300g Tenderstem broccoli, trimmed and thicker stems halved lengthways
    400g cavolo nero, leaves stripped from stalks and torn into bite-size pieces
    500g cooked brown basmati and wild rice, to serve (optional)

    2 tbsp reduced-salt soy sauce
    2 tbsp balsamic vinegar
    2 tsp toasted sesame oil
    2 tsp clear honey
    Pinch of dried chilli fakes or chopped fresh red chilli


    1 Mix the soy sauce, vinegar, honey and garlic to make a marinade. Pour into a shallow dish and add the beef, turning to coat in the marinade. Cover, chill and marinate for 2 hours, or ideally up to 24 hours, turning occasionally in the marinade.

    2 Preheat the oven to 200ºC, gas mark 6. Take the meat out of the fridge 20 minutes before cooking. Lift the meat from the marinade (discard the marinade) and pat dry with kitchen paper. Heat a large griddle or frying pan over a high heat. Coat the beef with ½ tbsp oil and season well with black pepper. Sear for 1 minute on each side.

    3 Put the beef in a large roasting tin and roast for 20-25 minutes, until cooked to your liking: 20 minutes for rare, 25 minutes for medium (check with a meat thermometer – it should read 50ºC for rare or 55ºC for medium). Meanwhile dry-fry the salad onions in the griddle pan for 2-3 minutes, until just charred; set aside.

    4 Put the broccoli in a large mixing bowl and cover with justboiled water. Stand for 3 minutes, then drain and return to the bowl. Add the cavolo nero and the remaining ½ tbsp oil; toss everything together to coat in the oil.

    5 Once the beef is cooked, remove from the oven and set aside to rest. Spread out the veg in the tin and roast for 10-15 minutes, until lightly charred and tender. Meanwhile, mix all the ingredients for the dipping sauce. Thinly slice the rested beef and serve with the vegetables, dipping sauce and rice, if liked.

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    You can roast the sirloin as it is or it can be rolled. Ask for it to be rolled on the meat counter or roll it yourself using kitchen string and creating butchers’ knots at 2cm intervals.


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