Skip to main content
Main

Roasted Sirloin

A roasted sirloin marinated with salt, olive oil, onion, and bay leaves, served with sauce hachte.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Olive and onion are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 29,779 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Roasted Sirloin

Ingredients

Directions

Prepare

  1. Saw off the large bones from the sirloin.

  2. Place the sirloin in a vessel.

  3. Sprinkle with coarse sea salt and olive oil.

  4. Add slices of onion and bay leaves.

Marinate

  1. Let it marinate for 2-3 days, turning it 2-3 times daily.

Roast and serve

  1. When ready, spit the sirloin, rolling the flank part under to show the fat.

  2. Cover the sirloin with strong paper.

  3. Roast over a brisk fire until cooked to your liking.

  4. Serve with sauce hachte in a separate dish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Olive + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together29,779 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sirloin
The main cut of meat that is roasted and served as the dish.
Olive oil
Carries flavour into the meat and helps the surface brown during roasting.
Coarse sea salt
Seasons the meat and draws moisture to the surface, helping flavour penetrate.

The step that matters

Roast over a brisk fire until cooked to your liking. Judging doneness by feel or appearance rather than a fixed time is what the record asks for. High, steady heat browns the outside while the inside cooks, so checking the meat regularly keeps it from overcooking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes