Olive Magazine

Grilled beef sirloin with charred hispi cabbage and romesco

Published: July 31, 2015 at 12:00 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4-6

This recipe for grilled beef sirloin with charred hispi cabbage and romeso sauce is really simple but packs in lots of big flavours. Served with the romesco, the hispi cabbage really takes centre-stage in this dish. Plus, it's under 300 calories.



  • 700g (ask your butcher for one whole piece) beef sirloin, at room temperature 
  • 1 (also known as sweetheart or pointed cabbage) hispi cabbage, cut into wedges with the hard core removed  
  • ½ lemon, juiced
  • extra-virgin olive oil
  • 25g walnuts
  • 25g roasted blanched almonds
  • 1 clove garlic, roasted until soft
  • from a jar 200g skinned roasted red peppers
  • 1/2 tsp extra concentrated tomato purée
  • 1/2 slice  slightly stale sourdough
  • 2 tbsp extra-virgin olive oil
  • 1/4 tsp hot smoked paprika
  • 1/4 tsp cayenne pepper
  • 1-2 tsp  sherry vinegar


  • STEP 1

    Make the romesco sauce by combining all of the ingredients in a food processor and pulsing until you have a coarse sauce. Season.

  • STEP 2

    Prepare your barbecue for the steak by banking the white hot coals on one side of the grill (or, if you’re using gas, turning off two burners). Grill the sirloin for 15-20 minutes over the hot coals, turning to sear it evenly on all sides, and moving it away from the coals onto the indirect heat when flames flare up because of the dripping fat. If you have a kettle barbecue, you can put the steak over the indirect heat and close the lid. If you’ve got an open grill, keep moving the steak over the grill to make sure it’s evenly cooked on all sides. Use
    a thermometer to check the core temperature and when it’s at 50 degrees, season it and rest it for 15-20 minutes. Alternatively, sear in a grill pan for 10 minutes until charred all over, then transfer to an oven at 220C/200C/gas 7 for 30 minutes until the middle reaches 50C.

  • STEP 3

    hile it’s resting, grill the cabbage, turning it so it’s charred all over and tender. Don’t be afraid of it burning – it should be soft and yielding with black char marks. When it’s cooked, squeeze over some lemon juice, season with salt and pepper and drizzle with olive oil. Season the sirloin, slice and divide it and the cabbage between plates. Serve along with the romesco sauce.


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