Herb-Crusted Sirloin with Baby Potatoes

If you need a good, hearty meal to keep you and the family warm and cosy this winter, we have the perfect recipe for you. Herb-crusted sirloin that is beautifully prepared with rosemary potatoes and honey-kissed root vegetables. See how Lee from Smoke and Sear creates this flavour-packed festive feast below.


Cooking Method

  1. In a bowl, mix the herbs, garlic, olive oil, mustard, salt, and pepper. Generously coat the meat with the mixture.
  2. Set up your grill for indirect cooking, aiming for 190C. Put the sirloin on the grill away from direct heat. Close the lid and roast the meat to your preferred doneness. 57C for medium rare or 63C for medium.
  3. Coat the potatoes in olive oil, rosemary, salt, and pepper. Halfway through roasting your sirloin, put them on the grill for around 40 minutes until they’re crispy and golden.
  4. When there’s only 20 minutes to go for the potatoes, add the honey-drizzled carrots and parsnips, allowing them to nicely glaze.
  5. Once the sirloin has reached the desired temperature, remove it from the grill and let it rest for 10 minutes before carving into slices.
  6. Serve the sliced sirloin with the sides, adding a bit of horseradish for an optional extra kick.

The Ingredients

  • 6kg rolled sirloin
  • ¼ cup mixed fresh herbs (rosemary, thyme, and parsley) finely chopped
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 3 tbsp Dijon mustard
  • Salt and pepper to taste

For the sides

  • 1kg baby potatoes, halved
  • 2 tbsp fresh rosemary, chopped
  • 3 tbsp olive oil
  • Sea salt and black pepper
  • 500g carrots, peeled and sliced
  • 500g parsnips, peeled and sliced
  • 3 tbsp honey
  • 2 tbsp butter
  • Salt and pepper to taste


What to serve with herb-crusted sirloin

In this recipe, the sirloin is served with beautiful rosemary potatoes and honey-glazed vegetables. However, there are several other great side dishes that will work nicely with the steak, including:

  • Mashed potatoes
  • Yorkshire pudding
  • Scalloped potatoes
  • Butternut squash
  • Green beans

Frequently Asked Questions

Yes, they essentially come from the same place. Sirloin joints come from the hindquarter and the lower portion of the cow’s ribs, just above the fillet. The sirloin is typically cut into steaks, but the whole joint can be kept for roasting.

Yes, if you have a sirloin joint you can cut it into steaks using a good quality, sharp knife.

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