Roast Sirloin of Beef
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This classic roast sirloin of beef is the ultimate centrepiece for a family gathering or a refined Sunday lunch. By searing the meat in a hot frying pan before roasting, you lock in the natural juices and develop a rich, savoury crust that beautifully complements the tender, pink middle. Using high-quality grey sea salt and cracked black pepper enhances the premium cut without the need for heavy sauces, keeping the dish elegant and focused on the quality of the beef.
As a diabetes-friendly main course, this protein-rich dish is both satisfying and nutritious. Sirloin is a leaner choice compared to other roasting joints, making it an excellent option for those seeking a heart-healthy or low-carbohydrate meal. Serve it thinly sliced with a vibrant side of wilted spinach or seasonal greens for a balanced, colourful plate that feels indulgent yet remains perfectly wholesome.
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Ingredients for Roast Sirloin of Beef
450g 3"-4"-thick top sirloin or strip loin roast
Gray sea salt and freshly ground black pepper
2 tablespoons olive oil
How to make Roast Sirloin of Beef
Preheat oven to 218°C. Season roast generously with gray sea salt and pepper. Heat oil in an ovenproof skillet or a small roasting pan set over high heat. Add roast to skillet and brown on all sides, about 3 minutes per side. Transfer skillet to oven and roast until an instant-read thermometer inserted into centre of roast registers 49°C for medium-rare, 40-50 minutes. Tent with foil; let rest 15 minutes. Thinly slice roast. Arrange on a platter and sprinkle with additional gray sea salt. Serve with Spinach Gunge alongside.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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