Take your roast up a notch with this mustard herb striploin, served alongside crispy roasted potatoes and a simple fresh salad. It’s the kind of balanced plate that feels a bit fancy but is actually dead easy to pull together.
Mustard Crust Striploin Ingredients:
- 700g Whole Striploin
- 1 tbsp Dijon Mustard
- 1 tbsp Olive Oil
- 1 tsp Parsley, chopped
- 1 tsp Rosemary, chopped
- 1 Garlic Clove, minced
- Salt Flakes
- Cracked Black Pepper
Crispy Potato Ingredients:
- 500g Baby Potatoes
- 1½ tbsp Olive Oil
- Salt Flakes
- Cracked Black Pepper
Simple Salad Ingredients:
- 2 cups Mixed Salad Leaves
- ½ Cucumber, sliced
- 1 tbsp Olive Oil
- 1 tbsp Lemon Juice
- Pinch of Salt
Method:
- Preheat oven to 200°c.
- Toss the potatoes with olive oil, salt, and pepper. Spread on a tray and roast for 35–40 mins, turning halfway, until golden and crispy.
- Pat the striploin dry and season well with salt and pepper.
- Mix mustard, olive oil, herbs, and garlic. Rub all over the beef.
- Place the striploin on a rack over a tray and roast in the oven for 20–30 mins (depending on thickness and doneness).
- While the beef rests (10 mins), toss salad leaves and cucumber with olive oil, lemon juice, and salt.
- Slice the striploin and serve with crispy potatoes and fresh salad on the side.
Optional Aussie touch: add a lemon wedge and a squeeze of tomato sauce on the side.
Approximate Macros Per Serve:
720kcal
Protein: 46g
Fat: 48g
Carbs: 28g
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