Roast Sirloin With Balsamic Red Onions

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1 Combine 4 cloves of garlic, 2 tablespoons of fresh thyme leaves, 4 tbsp of olive oil and pepper in a bowl.
2 Place the beef on a piece of plastic wrap and spoon the marinade over, then wrap the beef up and refrigerate for 12-24 hours. That is, do it the night before or the morning before you cook it. Bring it back to room temperature and place on a rack in a baking dish with 4 onions,2 tbsp oil and 6 tbsp balsamic under it.
3 Pre-heat your barbie with the lid closed and place the baking dish in with heat to one or both sides, depending on the size of your BBQ, but with no heat directly under it.
4 Roast at about 200 degrees for approximately 45 minutes to an hour.
5 Remove and cover the whole dish loosely with foil while you cook the mushrooms; the meat can happily rest for ten to fifteen minutes.
6 Brush the mushrooms with 1 tablespoon of the olive oil and cook on the char grill.
7 While these are cooking, heat the remaining oil in a small frying pan on the barbie and add the garlic, thyme, olives, sun dried tomatoes and pine nuts, cooking for just a couple of minutes. Arrange the spinach leaves on 4 plates and top with a mushroom, then place a spoonful of the olive and tomato mixture on top.
8 Slice the beef and place it and some onions beside the spinach and mushroom, spooning any juices left in the roasting pan over the beef.

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