Smoked Paprika Sirloin Roast with Salsa Verde
Prep Time
Serves
Cooking Mode
2 ½ lb Sterling Silver® Top Sirloin Roast
1 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp dried oregano
Salsa Verde (optional, make several hours ahead):
¼ cup capers, finely chopped
¼ cup finely chopped fresh parsley
¼ cup olive oil
4 jarred anchovies, minced
2 garlic cloves, minced
1 tsp Dijon mustard
1 tsp red wine vinegar
pinch hot chili flakes
2 ½ lb Sterling Silver® Top Sirloin Roast
1 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp dried oregano
Salsa Verde (optional, make several hours ahead):
¼ cup capers, finely chopped
¼ cup finely chopped fresh parsley
¼ cup olive oil
4 jarred anchovies, minced
2 garlic cloves, minced
1 tsp Dijon mustard
1 tsp red wine vinegar
pinch hot chili flakes
Directions
1Preheat 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.
2Roast 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.
3Transfer 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.
4Make 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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