Opinion – Barbecue Nation: Learn how to prepare a roast beef with rustic potatoes

With no mysteries in its preparation, roast beef (roast beef in Brazilian lands) is a typical British beef roast. No need to use a specific cut, there are people who make it with lizard, ribeye, filet mignon and, in my case, I like to choose the belly of the sirloin.

To season this roast I chose a mix of crushed peppers with salt, which is nothing more than a dry —”rub” in the literal translation dry-dry, rub-rub.

And that’s exactly what should be done in this case: the seasoning needs to be rubbed into the meat.

It’s a roast made to share in that lazy family lunch, as it doesn’t require much from the cook, since most of its preparation is in the oven.

And, of course, a straight shot, as it pleases the most demanding palates, despite its simplicity.

Sirloin steak in a rustic pepper and potato crust

INGREDIENTS

1 piece of 1 kg of sirloin

1 tablespoon white peppercorns

1 tablespoon ground black pepper

1 tablespoon pink peppercorns

2 tablespoons of coarse salt

500 g of potatoes

rosemary leaves

1 tablespoon of salt

3 tablespoons of olive oil

PREPARATION

1. Grind the peppers with coarse salt in the food processor, pulsing to cut the pepper and salt into pieces. Be careful not to turn to dust, because the idea is to maintain a texture.
2. Separate half of this mixture and pass it all over the piece of meat. Let it rest for 15 minutes.
3. Cut the potatoes into 4 pieces lengthwise, and cook in water with a tablespoon of salt for 5 minutes, until al dente.
4. Drain the water and mix with olive oil and rosemary.
5. In a preheated cast iron skillet, sear the sirloin piece in a drizzle of olive oil, browning all sides.
6. Pass the other half of the crushed pepper all over the piece and have it on a baking sheet and on the sides place the potatoes with the skin side down.
7. Bake for 1 hour at 180 degrees. Let it rest for 15 minutes to be able to slice and serve.