Recipe of the Week: Sirloin Tip Roast with Sea Salt, Vegetable Oil, Black Pepper and Oregano

Ingredients: 4-6 pound sirloin tip roast
vegetable oil
sea salt
black pepper
oregano or other favorite dried herbs

1. Take the roast out of the fridge a few hours before you cook it to get the meat closer to room temperature. A room-temp roast will cook more evenly and quicker than a cold one. Once the roast gets close to room temperature, preheat the oven to 500 degrees F and move the oven racks so you can put the roasting pan on the second rung from the bottom. Season the roast with salt, fresh ground black pepper, and any other seasonings you want. Try to keep it simple. After you have applied your seasonings and rubbed them in, finish the roast by rubbing on some vegetable oil. The oil will help brown the outside and caramelize the meat. Put the roast in the roasting pan and proceed.

2. When the oven is up to heat, place the roast in the oven and set the timer for 20 minutes. The first stage of roasting is a high temp for a short period to brown the roast and get some flavor on the outside. Put the roast in quickly and close the door. Set the timer, and don’t open the door until the time is up. Most sirloin tips are around 4 pounds, but if your roast is over 6 pounds, set the timer for 30 minutes instead of 20 minutes.

3. When the timer goes off, take the roast out of the oven and lower the heat to 350 degrees F. The second stage of roasting is a low heat to finish the inside of the roast. The best way to make sure your roast is finished to the proper temperature is to use a detachable probe digital thermometer. That way you will be able to monitor the internal temp of the roast as it finishes. Here is the list for temperatures and desired done-ness: rare meat is 120–125 F, medium is 140–150 F, and well done is 160–170 F.

4. The last stage of roasting is the resting stage. After you take the meat out of the oven, it will need to cool and rest before it is consumed. The meat juices inside are hot and bubbly, and if you cut into it right now, the juices would run out and leave you with a dry hunk of meat. Let your meat rest for 20 minutes before you cut into it. While the meat rests, cover it with aluminum foil to keep it from getting cold. After it has rested, slice it thinly and against the grain. Serve with any style of potato and a lightly steamed vegetable.

Enjoy leftovers for lunch the next day! Nothing is more wonderful than a couple slices of cold sirloin roast on marbled rye bread or an onion roll. Slather with Dijon mustard, a dab of horseradish sauce, or a little ketchup. Top with a slice of Swiss cheese and a leaf of romaine lettuce. That’s a sandwich!

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