Roast Beef Sirloin with Roasted Potatoes, Spinach and Onion Gravy

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using).
2. Toss potatoes with olive oil on prepared tray. Season with salt and pepper and cook for 25–30 minutes, until golden and tender. Turn once during cooking.
3. Pat beef dry with paper towels and season well with salt and pepper. Heat oil in a medium fry-pan (preferably heavy-based) on high heat. Cook beef for 2 minutes on all four sides until brown. When potatoes have 15 minutes cook time remaining, push potatoes to one side of tray and place beef on other side. Roast beef for 12 minutes for medium-rare (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ (see introductory page). Remove from oven, cover with foil, and rest for 10 minutes before slicing very thinly against the grain.
4. While beef is roasting, return pan beef was cooked in to medium heat with a drizzle of oil. Cook onion for 4–5 minutes or until soft and golden. Add butter and flour, cook for a further minute then add balsamic vinegar and sugar, cook for 30 seconds. Stir in beef stock, and simmer for 3–4 minutes, until gravy has thickened.
5. While gravy is cooking, bring a full kettle to the boil. Place peas in a medium, heat-proof, bowl and cover with boiling water. Leave for 2 minutes then drain. Toss spinach through cooked potatoes.
6. Divide potatoes, spinach and peas between plates. Top with sliced beef and spoon over onion gravy.