Name: Roasted beef with salsa verde & panzanella salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8
Ingredients: 2 cloves garlic, chopped; 1 tablespoon fresh thyme leaves; 2 tablespoons extra virgin olive oil; 2 tablespoons balsamic vinegar; 3kg whole rump of beef; SALSA VERDE; ¼ cup chopped fresh flat-leaf parsley; ¼ cup chopped fresh basil; 1 clove garlic, crushed; 2 teaspoons baby capers; 1 teaspoon Dijon mustard; ¼ cup (60ml) extra virgin olive oil; 2 teaspoons red wine vinegar; PANZANELLA SALAD; 3 medium (600g) red capsicums; 3 medium (600g) yellow capsicums; 10 medium (1.5kg) ripe tomatoes; ⅔ cup (160ml) extra virgin olive oil; ¼ cup (60ml) red wine vinegar; 1 loaf ciabatta bread (440g), crusts removed, cut into 2cm pieces; 125g baby black olives; 2 tablespoons baby capers; 2 shallots (50g), sliced thinly; 1 cup torn fresh basil leaves; ¼ cup fresh flat-leaf parsley leaves

Roasted beef with salsa verde & panzanella salad

Elevate your dinner with this roast beef & panzanella salad recipe that uses fresh and bold Mediterranean-inspired ingredients.

Serves 8

Prep

Cook

30M

Resting

1H 15M

Total

35M

Ingredients

2 cloves garlic, chopped

1 tablespoon fresh thyme leaves

2 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

3kg whole rump of beef

SALSA VERDE

¼ cup chopped fresh flat-leaf parsley

¼ cup chopped fresh basil

1 clove garlic, crushed

2 teaspoons baby capers

1 teaspoon Dijon mustard

¼ cup (60ml) extra virgin olive oil

2 teaspoons red wine vinegar

PANZANELLA SALAD

3 medium (600g) red capsicums

3 medium (600g) yellow capsicums

10 medium (1.5kg) ripe tomatoes

⅔ cup (160ml) extra virgin olive oil

¼ cup (60ml) red wine vinegar

1 loaf ciabatta bread (440g), crusts removed, cut into 2cm pieces

125g baby black olives

2 tablespoons baby capers

2 shallots (50g), sliced thinly

1 cup torn fresh basil leaves

¼ cup fresh flat-leaf parsley leaves

Method

Step 1

Preheat oven to 200°C/180°C fan.

Step 2

Combine garlic, thyme, oil and vinegar in a small bowl. Rub all over beef. Stand at room temperature for 1 hour. Season.

Step 3

Place beef in a roasting pan and cook for 30 minutes for medium-rare or until cooked as desired. Stand, covered loosely with foil, for at least 15 minutes (or up to 30 minutes).

SALSA VERDE

Step 4

Meanwhile, combine herbs, garlic and capers in a bowl. Whisk in mustard, oil and vinegar until thickened. Season to taste

PANZANELLA SALAD

Step 5

Preheat grill. Quarter capsicums, discarding seeds and membrane. Place, skin-side up, on a large foil-lined oven tray. Place under grill for 10 minutes or until skin blisters and blackens. Cover with foil and stand for 10 minutes. When capsicums are cool enough to handle, peel away skins. Cut a small cross in the base of each tomato, then plunge into boiling water, in batches, for 1 minute or until skin loosens. Immediately transfer to a bowl of iced water to cool. Drain and peel tomatoes, cutting into wedges; discard seeds. Whisk oil and vinegar in a small bowl. Season to taste. Ten minutes before serving, place capsicum, tomato, dressing and remaining ingredients in a large bowl, tossing gently to combine.

Step 6

Cut beef into thick slices. Top with salsa verde. Serve with panzanella salad.

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