![]() |
Recipe from: eatinonthecheap Image credit: Jodie |
Sirloin
Tip Roast with Parsley and Tomato Chimichurri
“This recipe
is a riff on prime rib, so when you slice into the meat and it’s red all the
way through, please don’t freak out, it’s supposed to be that way.” Jodie
Prep Time: 10
minutes
Cook Time: 1
hour
Yield: 4-6
servings
Ingredients:
2 pound
sirloin tip roast
1 Tablespoon
plus 1 teaspoon kosher salt
1 Tablespoon
black pepper
½ Tablespoon
sugar
½ T chili
powder
½ teaspoon
onion powder
1 teaspoon
smoked paprika
¼ teaspoon
cumin
1 Tablespoon
vegetable oil
Parsley
Tomato Sauce:
1 bunch of
Italian parsley, stems removed and leaves chopped
1 cup chopped
cherry tomatoes
1 clove
garlic, minced
Pinch red
pepper flakes
½ teaspoon
kosher salt
¼ teaspoon
black pepper
3 Tablespoons
red wine vinegar
3 Tablespoons
olive oil
Instructions:
The night
before or the morning of the day you plan to cook this roast, sprinkle the
roast all
over with 1 teaspoon kosher salt.
Place the
roast in a dish and cover.
Refrigerate
until ready to use.
Remove the
meat from the fridge at least 30 minutes before you are ready to cook to allow
it to come to room temperature.
Meanwhile mix
together the seasonings (1 Tablespoon kosher salt through the cumin) in a
small
bowl.
Remove the
meat from the dish and pat dry with paper towels.
Liberally
sprinkle the seasoning mix over the roast and rub into the meat.
Preheat your
oven to 250 degrees.
Heat a large
cast iron skillet over high heat and add the vegetable oil to the pan.
Sear the
roast on both sides until a nice brown crust forms, about 3 minutes per side.
Place the
roast on a rack-lined baking sheet and into the preheated oven.
Cook until
the internal temperature of the roast reaches about 115-120 degrees (invest in
a
digital thermometer!), this will take about 30-40 minutes for a flat sirloin
roast and about an
hour for a thicker roast.
Be patient.
Once the
roast has reached 115 degrees, turn off the oven and leave the roast in the
warm
oven for 30 minutes or until the internal temperature reaches 140 – 145
degrees for medium rare (leave it longer if you like but don’t cook the death
out of it).
Do not open
the door as you will let out all of the hot air.
While the
roast is cooking, mix together the remaining ingredients for the parsley and
tomato sauce. It should have a nice vinegary bite, but not too much so adjust
the oil and
vinegar to your taste.
Remove the
roast to a carving board and slice thinly, across the grain, and top with the
parsley sauce.
Read more and enjoy this amazing recipe and many more when visiting eatinonthecheap
No comments:
Post a Comment