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Prep Time
15 mins
Total Time
01 h 10 m
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.

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Nutrition Facts

Nutrition Description:
Per serving (1/10 of the recipe):
Calories:
180
Fat:
8
Saturated Fat:
2
Carbs:
0
Fibre:
0
Sugar:
0
Cholesterol:
70 mg
Protein:
27
Sodium:
55 mg
Potassium:
0