Last year, when Linda and I were feeling especially cost-conscious during the holidays and had finally acquiesced to the reality there would be no Filet Mignon roast on the Christmas Eve table, Linda's co-worker who is a trained chef and butcher recommended we opt for an economical cut of beef: Top Sirloin Roast. I'm glad we took William's advice. The meat was tender and flavorful and was terrific served with horseradish sauce. Chimichurri, the favorite of Juliette's girls, would also be tasty. Knowing me and my penchant for the grandiose, for a larger crowd, I would likely serve both.
The meat also makes wonderful sandwiches in the days that follow. Think Bánh Mì, a thin layer of meat accented with an abundance of quick pickled vegetables on a baguette roll. Or you could go down the panini road with Gruyère, diced Hatch green chiles or freshly roasted red peppers and a slather of leftover sauce.
Thrifty and Delicious: Top Sirloin Roast
1 untrimmed Beef Top Sirloin Roast
sea salt and black pepper freshly ground
about 1-1/2 to 2 tablespoons fresh or dried thyme
olive oil
Procedure:
1. The Day Before Roasting: Do not trim any fat!! Rub with salt, pepper and fresh or dried thyme. Cover and refrigerate.
2. The Next Day, Five Hours Before Dinner: Remove the roast from the refrigerator and let sit out at room temperature for 3 hours (no that is not a typo) - three hours.
3. Two Hours Before Dinner: When you are ready to cook preheat oven to 500°F. Rub the roast with olive oil. Place roast on rack in a shallow pan.
4. Cook at 500°F for 15-20 minutes, until browned. Reduce heat to 325°F. Check roast at 60 minutes, but it will likely be finished in 90 minutes. Internal temperature should be at 125°F degrees for medium. Let sit 10 minutes, loosely covered with aluminum foil, before carving.
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