Top Sirloin Roast Recipe - An Easy and Impressive Roast for The Holidays!
December 05, 2017
This recipe features the Top Sirloin Roast which is available on our Holiday Menu. This cut is tender and has rich beefy flavor.
We've paired the roast with Fingerling Potatoes & Shallots seasoned with Salt & Pepper and topped with Iberico Lardo slices as well as Brussels Sprouts & Carrots drizzled with Honey, Olive Oil, Salt & Pepper. Plate these veggies then lay the sliced Top Sirloin over top.
Top Sirloin Roast - ask us to season & tie it for you!
Extra Virgin Olive Oil
Butcher Shop Steak Rub
Sliced Iberico Lardo
Honey or Hot Honey
*All ingredients available for purchase at the shop!*
Pre-Heat oven to 350 degrees and bring roast to room temperature.
Roast the season and tied Top Sirloin uncovered for 45-60 minutes or until internal temp reaches 130-135 degrees. Let rest under loosely tented foil for 20-30 minutes before slicing the roast.
While the roast is cooking prep the potatoes by cutting them 1/4" thick and thinly slice the shallots. Season with salt & pepper and lay flat in a roasting pan. Lay the slices of Iberico Lardo overtop. Put these in the oven when the roast is about half-way through and cook the potatoes for 25-30 minutes or until done. The Lardo crisps up during the cook, save these cracklings to use as the garnish!
Lastly, cut the brussels sprouts & carrots to desired size. Drizzle honey or hot honey for an extra kick, olive oil, salt & pepper. Put these in when the top sirloin roast is almost done and roast for 15-20 minutes or until they're nicely caramelized.
Plate the veggies together and lay the slices of sirloin and Iberico cracklings over top for an impressive and delicious presentation!