Roast Beef Sirloin

BEEF:--
1.5-2 kg beef sirloin, fat cap left on
2 tsp cumin, ground
1 tsp coriander, ground
2 tsp sweet smoked paprika
2 tsp SIDS SALT & PEPPER
2 tsp thyme, chopped
½ tsp chilli flakes, to taste
SALSA:--
1 red onion, fine diced
¼ cup fresh lime juice
2 red chillies, to taste
4 NZ tomatoes
½ tsp SIDS CRAZY SALT
½ cup coriander, chopped
2 spring onions, sliced
¼ cup EV olive oil

TOMATO SALSA: Place onion in a glass bowl with lime juice and set aside for 30 minutes until the onion has softened and lost it's raw flavour.
Meanwhile, prick the chilli all over with a fork (to stop them from exploding) then char over a gas flame until the skin blisters and cracks, then peel. Char the tomatoes too and peel. Core and de-seed then chop tomatoes coarsely and chilli finely. Add to the onion along with coriander SIDS CRAZY SALT, spring onion and oil. Taste and season with SIDS SALT & PEPPER then mix gently.
BEEF: Tie the sirloin with kitchen string so it is a neat, cylindrical shape and place in a long clip-top plastic container. Combine SIDS SALT & PEPPER and the remaining beef ingredients then pour over the beef. Secure the top on the container and refrigerate overnight.
Remove the meat from the fridge at least 30 minutes before roasting. Preheat oven to 200°C. Place the sirloin on a lipped baking tray and season with SIDS SALT & PEPPER. Roast for 10 minutes/500 g for rare. (about 30-40 minutes) Remove from oven and rest for 15 minutes before carving.
Place on a large serving platter then spoon over the salsa.