Roast beef with pesto noodle salad

This dish is easy to prepare ahead of time - and to assemble at the last minute
beef, noodles,recipes
Image by:
Recipe from: 11 September 2015
Preparation time: 20 min
Cooking time: 40 min


  • 1
    beef sirloin roast
  • (or use topside, if you prefer)
  • 4
    cloves garlic, crushed
  • 10
    ground coriander
  • 30
    Dijon mustard
  • 30
    olive oil
  • 500
    selection of vegetables
  • (peppers, courgettes, brinjals, and so on)
  • sprigs of fresh thyme or rosemary
  • SALAD:
  • packet of soba noodles
  • (or use pasta noodles, if you prefer)
  • 1/2
    tub of pesto of your choice
  • a little crumbled blue cheese or feta (optional)
  • fresh coriander or basil
Servings: Change Serving



Oven Temperature 240°C

Mix the garlic, coriander, mustard and olive oil together. Spread all over the piece of beef. Set aside to marinate overnight or for at least one hour.

Drizzle a roasting pan with a little olive oil and spread the vegetables over the base. Drizzle with a little more oil and add a few sprigs of fresh thyme or rosemary. Place the beef on top of the vegetables.

Reduce the oven temperature to 200°C and roast for 17 minutes per 450g for rare. (For medium, cook for a further 15 minutes and for well done an extra 30 minutes). Toss the vegetables once during the cooking time.

Remove from the oven and set the meat aside to rest for 20 minutes. Slice thinly.

Salad Cook the noodles according to the packet instructions until al dente. Drain and then stir in the roasted vegetables with any pan juices. Add the pesto. Add blue cheese or feta, if using. Garnish with coriander or basil. Serve warm or cold with the thinly sliced beef.

Prepare Ahead TIP Roast the beef and vegetables the day before, cool then refrigerate. Cook the noodles in the morning and finish preparing the salad. Slice the beef, cover and refrigerate until just before your guests arrive.

Words and image:
Ideas magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: beef  |  noodles  |  recipes


Beer braaied beef short ribs

2016-09-21 14:37 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

Find a recipe


Today's Easy Weekday Meal

Tasty tomato risotto
A basic recipe that can be jazzed up with spicy chorizo or prawns!
Prep time:  10 min
Cooking time:  25 min
See this week's meals


Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...

Find a restaurant

There are new stories on the homepage. Click here to see them.