My Harvey Beef (not so classic) roast beef sanga

For the past month our house has been the epicentre of all things beef. Beef for dinner, beef for lunch, even beef for breakfast. But don’t get me wrong, this is a good thing, a very good thing. I have been busy cooking and reviewing Harvey Beef’s new marinated beef range.

When I was asked by the team at Harvey Beef if I was up for the challenge, my enthusiastic “yes” was delivered without hesitation, not even the slightest of pauses could be heard, the words literally tumbled out of my mouth – because if you’ve eaten their beef, you’ll understand my enthusiasm.

The experimenting has been a worthy exercise as I challenged myself to think of slightly more creative ways to use the produce other than a simple roast or steaks. I am happy to report that the process has been really rewarding. But before I share my recipes, I want to give you some insight into the product I’ve been working with.

Generally speaking, Australia is home to an abundance of enviable produce and I have a real soft spot for WA – since I am WA born and bred, it’s no wonder my opinion is completely bias. In fact, my home state is so proud of its locally produced food that we have a food labelling campaign to endorse and showcase the very best of WA produce, Buy West Eat Best. The logo has become a trusted identifier which champions the very best from the state. It’s a well-regulated process and as such, consumers have absolute confidence in the quality and locality of the produce.

No surprises that Harvey Beef proudly wears the Buy West Eat Best logo. Supplying both domestic and international markets, Harvey Beef can be found in your local supermarket and on menus at some of WA’s best restaurants. A brand built on family values, hard work and exceptional produce, Harvey Beef began as a family owned and operated small business and grew to one of the most recognisable and respected beef producers in the country.

So, let’s talk meat shall we?

I don’t often buy pre-marinated meats, I usually do it myself. But sometimes it’s nice to cut out a step or two, turn the effort factor down and make life a little bit easier, particularly if you’re a busy parent or time-poor professional and still want to eat a healthy, nutritious meal without compromising on flavour.

So my humble opinion? Nicely done Harvey Beef, not only is the marinated beef range affordable but it produces a wonderful result when cooked. The flavours of the marinades (beef rump marinated in garlic & rosemary, beef rib eye marinated in red wine & garlic and corned silverside) are just right, they don’t overpower the meat, the beef is still the star of the show.

This recipe (the first of a couple I’ll be doing which showcase Harvey Beef’s marinated range) is my take on the classic hot beef and gravy roll. It’s perfect for the warmer months when you don’t want a heavy gravy laden beef roll (not that there is anything wrong with that, especially in Winter). The salsa verde gives a wonderful vibrant kick to the beef and perfectly complements the rump, which is marinated in rosemary and garlic. Cold beers, perfectly cooked rump roast and tangy salsa verde…this is a simple but oh so delicious sandwich.

Serves 10

Roast beef sanga with tangy salsa verde

Roast beef sanga with tangy salsa verde

The list:

1.5kg Harvey Beef rump roast, marinated in garlic and rosemary
Loaf of fresh crusty white bread, or any bread of your choice

For the salsa verde:
2 cloves garlic, peeled
1 Tbs capers
2 Tbs pickled gherkins/cornichons
4 anchovy fillets
1 handful flat-leaf parsley
1 handful basil, leaves picked
2 tsp seeded mustard
3 Tbs red wine vinegar
8 Tbs olive oil
Salt and pepper

The method

  1. Preheat oven to 170ºC
  2. Lightly oil beef and place in a roasting tray. Cook for 60 minutes per kilo (this will ensure the beef is still lovely and pink in the middle once removed from the oven)
  3. While the beef is in the oven, prepare your salsa verde by combining all ingredients in a food processor and blitzing until a course, chunky mixture forms. If you like a finer, more refined salsa, just process for longer
  4. Once beef is cooked, remove from the oven, cover with foil and allow to rest for 15-20 minutes, then carve thin slices for serving
  5. While the meat is resting, cut your bread into thick slices and drizzle with some olive oil, fry in a griddle pan for a few minutes on either side until bread is lightly charred. If you don’t have a griddle pan, lightly toast bread in a toaster
  6. To assemble, layer slices of beef on toasted bread, drizzle with salsa verde and repeat with at least two layers of beef slices


Salsa verde is a quick and easy way to add serious flavour and excitement to this dish

Salsa verde is a quick and easy way to add serious flavour and excitement to this dish

If you're not a huge carb fan, serve the beef on an open sandwich with some roast sweet potato fries

If you’re not a huge bread fan, you can always serve the beef alongside roast sweet potato fries or a leafy green salad and steamed green beans

*Harvey Beef supplied me with a selection of meat from it’s marinated beef range to review and cook. The product review and opinions expressed are my own. For more information, please read my disclosure statement.


  1. Pingback: Corned beef breakfast hash | date with a plate.

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