Roasted beef with salsa verde & panzanella salad

Preheat oven to 200°C/180°C fan.

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

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).

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

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.

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