Pepper and Herb Crusted Sirloin Strip Roast
This herb and pepper crusted sirloin strip roast starts out in a high-temperature oven, then it is finished at a lower temperature.
- Serves: 6 persons
- 2teaspoons sea salt (or kosher salt)
- 2tablespoons black pepper (coarsely ground; or cracked black pepper)
- 2cloves garlic (minced)
- 1tablespoon rosemary (finely chopped and fresh)
- 2tablespoons parsley (flat leaf or curly, finely chopped)
- 3tablespoons extra virgin olive oil
- 3to 4 pounds sirloin strip roast
- Optional: pan gravy or onion gravy
Step 1Gather the ingredients.
Step 2Preheat the oven to 425 F and grab a baking or roasting pan.
Step 3Combine the sea or kosher salt, pepper, minced garlic, rosemary, parsley, and olive oil. Rub the pepper and herb mixture all over the roast; place baking dish, fat side up. If not roasting right away, cover the roast and refrigerate.*
Step 4Roast for 30 minutes, then reduce the heat to 325 F. Continue cooking for about 1 to 1 1/2 hours, or until the roast registers about 130 F on an instant-read thermometer or temperature probe inserted into the center of the roast. This is for medium-rare. For medium, take it out of the oven at about 140 F to 145 F.
Step 5Remove the roast from the oven, transfer to a platter or cutting board, cover loosely with foil and let it rest for 15 to 20 minutes before slicing.
Step 6Prepare Pan Gravy or Onion Gravy while the roast is resting.
Step 7Slice the roast and serve with the gravy, along with mashed potatoes and a vegetable or tossed salad. *If preparing the roast earlier in the day, cover and refrigerate. Take it out of the refrigerator about 1 to 1 1/2 hours before roasting. Uncover and roast as directed.