Smoked Paprika Sirloin Roast with Salsa Verde

  • Prep Time 15 min
  • Total Time 1 h 10 min
  • 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

Directions

  • 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.

Nutrition Facts

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