|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This delicious sirloin strip roast is covered with coarse freshly ground pepper and herbs, then it is roasted to perfection.
This roast can be prepared earlier in the day. Just cover and refrigerate and then take it out of the refrigerator an hour before roasting time.
- 2 teaspoons sea salt (or kosher salt)
- 2 tablespoons black pepper (coarsely ground; or cracked black pepper)
- 2 cloves garlic (minced)
- 1 tablespoon rosemary (finely chopped and fresh)
- 2 tablespoons parsley (flat leaf or curly, finely chopped)
- 3 tablespoons extra virgin olive oil
- 3 to 4 pounds sirloin strip roast
- Optional: pan gravy or onion gravy
Gather the ingredients.
Preheat the oven to 425 F and grab a baking or roasting pan.
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.*
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.
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.
Prepare Pan Gravy or Onion Gravy while the roast is resting.
Slice the roast and serve with the gravy, along with mashed potatoes and a vegetable or tossed salad.
Serves 4 to 6.
*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.