Longhorn beef sirloin, pickled walnut salsa verde and tropea onions

  • Main
  • medium
  • 4
  • 1 hour 30 minutes


First published in 2016
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Beef sirloin

Tropea onions

  • 5 Tropea onions, large
  • red wine vinegar
  • olive oil
  • salt

Pickled walnut salsa verde

To serve

Preheat the oven to as high as it can go
To begin, prepare the onions. Place the onions whole onto a large square of tin foil and season with salt and oil
  • 5 Tropea onions, large
  • olive oil
  • salt
Fold the tin foil over the onions to create an envelope and seal the edges. Bake in the oven for 40–55 minutes until cooked but not soft. Set aside
To make the salsa verde, mix together all of the ingredients and season with salt, plus a little lemon juice if needed
To prepare the sirloin, rub the beef with oil and salt and set aside in a warm place until it reaches a temperature of approximately 45°C
Heat a heavy-bottomed cast iron pan until smoking hot and sear the beef on 1 side for 1 minute
Turn the beef onto the other side and leave for 20 seconds. Add the butter and baste the meat for a further 40 seconds
Remove the beef from the pan and place on a tray. Pour the cooking fat from the pan over the beef and leave to rest in a warm place for 8–10 minutes
Meanwhile, cut each onion in half and place cut-side down onto a hot pan or plancha with a dash of oil. Once well-coloured, remove from the heat, separate each onion half into individual petals and season with salt and a little vinegar
  • red wine vinegar
Pour the fat and juices from the beef into a pan and add the salsa verde. Warm gently over a low heat
Slice the beef and arrange over warmed plates. Dress with the warm salsa verde and onion petals, then finish with some dressed watercress
First published in 2016
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