Smoked Paprika Sirloin Roast with Salsa Verde

Prep Time: 15 minutes
Total Time: 1 hour 10 minutes
Makes: 10

Ingredients

  1. 2 1/2 lb (1.25 kg) Sterling Silver® Top Sirloin Roast
  2. 1 tbsp (15 mL) olive oil
  3. 1 tsp (5 mL) smoked paprika
  4. 1/2 tsp (5 mL) ground cumin
  5. 1/2 tsp (2 mL) dried oregano
  6. 1/4 cup (60 mL) capers, finely chopped
  7. 1/4 cup (60 mL) finely chopped fresh parsley
  8. 1/4 cup (60 mL) olive oil
  9. 4 jarred anchovies, minced
  10. 2 garlic cloves, minced
  11. 1 tsp (5 mL) Dijon mustard
  12. 1 tsp (5 mL) red wine vinegar
  13. pinch hot chili flakes

Method

  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.
  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.
  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.
  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.