- Prep Time
- 15 mins
- Total Time
- 1 h 10 m
- Serves
- 10
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 g
- Cholesterol:
- 70 mg
- Protein:
- 27 g
- Sodium:
- 55 mg
