Grilled sirloin ‘tagliata’ with beans and salsa verde

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Theo Randall

Ingredients

For the beans

  • 200g/7oz fresh borlotti beans, podded
  • 3 garlic cloves
  • 1 sprig sage
  • 1 plum tomato, quartered
  • 3 tbsp olive oil
  • salt and freshly ground black pepper

For the roast tomatoes

  • 200g/7oz datterini tomatoes (or baby plum tomatoes), halved
  • 1 sprig thyme
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

For the grilled sirloin

  • 350g/12oz dry aged sirloin steak
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

For the salsa verde

  • 2 anchovy fillets
  • 1½ tbsp capers
  • ¼ garlic clove
  • 100g/3½oz flat leaf parsley, very finely chopped
  • 30g/1oz mint, very finely chopped
  • 25g/1oz marjoram, very finely chopped
  • 50g/1¾oz wild rocket, very finely chopped
  • 4 tbsp extra virgin olive oil
  • 1 tbsp Dijon mustard, or to taste
  • sea salt and freshly ground black pepper

To serve

  • 1 bunch dandelion leaves
  • 1 tsp balsamic vinegar
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