Roast Sirloin with Asparagus Chimmi Churri, New Potatoes & Roasted Tomatoes
By Morrisons
Published on 01 May 2026
Celebrate the best of the season with this vibrant roast sirloin dinner. Featuring tender Jersey Royal potatoes and fresh British asparagus, this dish is elevated by a zesty, herb-packed chimichurri sauce recipe. It’s a lighter, modern take on a classic roast beef dinner that’s perfect for alfresco dining or a sophisticated Sunday lunch for two.Time and servings
35 minsTotal time
2Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 1 sirloin mini joint, seasoned, oiled & seared
- 1 bunch fresh asparagus
- 1 bunch cherry tomatoes on the vine (roasted with olive oil thyme & garlic)
- 40g fresh parsley
- 60g fresh watercress
- 6-8 Jersey royals (top and tail for presentation)
- 1 piece roasted & peeled red pepper (from a jar)
- 30g red wine vinegar
- 1 tsp smoked paprika
- 100g olive oil (add more if needed)
- 1 green chilli, deseeded & finely chopped
- Parmesan cheese, to serve
- Fresh herbs or herb dressing, to serve
Method
Step 1
First, let’s get the joint roasting. Season the piece of beef with salt and pepper, and heat a frying pan. Add the beef fat down into the pan and get that all crispy and rendered, turn the heat to medium, and keep cooking. Start to turn the joint over and sear all the sides in the oil/fat that has collected in the pan.Step 2
Keep turning the beef and in the meantime get the new potatoes cooking in a pan of salted water and cook for 8-10 minutes till tender but not too soft.Step 3
To make the dressing, roughly chop the watercress and the parsley together. In a separate bowl, blend the paprika with the vinegar and the oil (this is a great way to use the roasted garlic from the steaks cooking), add the chopped herbs to the dressing and stir well, keep to one side till needed.Step 4
In the pan with the beef, add the asparagus spears, the cherry tomatoes and place in the oven, roast for 5-6 minutes at 190°C.Step 5
After a couple of minutes, remove the asparagus and the cherry tomatoes, trim the asparagus spears, leaving the heads about 3/4 and add the chopped stalks to the chimichurri dressing, leaving the tomatoes to one side.Step 6
Check the potatoes, and strain, dress with a little butter and chopped fresh herbs (or use some of the herb dressing we made earlier).Step 7
Remove the beef from the oven and let it rest for a few minutes.Step 8
To plate up, arrange the asparagus spears on the plate and place the potatoes, carve the sirloin into portions and place on a tray, cover with the chimichurri dressing and shave some cheese onto the asparagus finish with the roasted tomatoes.