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Makes
Serves: 10
Level
very easy
Prep Time
15
Total Time
70

Ingredients

2 1/2 lb
Sterling Silver® Top Sirloin Roast
1.25 kg
1 tbsp
olive oil
15 mL
1 tsp
smoked paprika
5 mL
1/2 tsp
ground cumin
5 mL
1/2 tsp
dried oregano
2 mL
Salsa Verde (optional, make several hours ahead):
1/4 cup
capers, finely chopped
60 mL
1/4 cup
finely chopped fresh parsley
60 mL
1/4 cup
olive oil
60 mL
4
jarred anchovies, minced
2
garlic cloves, minced
1 tsp
Dijon mustard
5 mL
1 tsp
red wine vinegar
5 mL
pinch hot chili flakes

Method

Step 1
Preheat oven to 230˚C (450˚F). Place beef in roasting pan. In small bowl, mix together 1 tbsp (15 mL) olive oil and the paprika, cumin and oregano. Brush mixture onto the meat.
Step 2
Roast 20 min., then reduce oven temperature to 160˚C (325˚F). To cook to rare, roast another 25 to 30 min. For medium-rare, roast another 30 to 35 min., or until an instant-read meat thermometer reaches 63˚C (145˚F ). Or cook to preferred doneness.
Step 3
Transfer roast to a plate; brush with pan juices. Tent with foil; rest 10 min. Thinly slice roast and serve with salsa verde (below), if desired.
Step 4
Make salsa verde several hours ahead to allow flavours to blend. Serve as a condiment with roast. In small bowl, mix together capers, parsley, oil, anchovies, garlic, mustard, vinegar and chili flakes. Chill. Bring to room temperature before serving.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/10 of the recipe):
Calories:
180
Fat:
8 g
Saturated Fat:
2.5 g
Carbs:
0 g
Sugar:
0 g
Protein:
27 g
Cholesterol:
70 mg
Fiber:
0 g
Sodium:
55 mg