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.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 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
Instructions
Step 1
Gather the ingredients.Step 2
Preheat the oven to 425 F and grab a baking or roasting pan.Step 3
Combine 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 4
Roast 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 5
Remove 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 6
Prepare Pan Gravy or Onion Gravy while the roast is resting.Step 7
Slice 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.