Pepper and Herb Crusted Sirloin Strip Roast

Pepper and Herb Crusted Sirloin Strip Roast

The Spruce / Qi Ai

Prep: 10 mins
Cook: 90 mins
Total: 100 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
726 Calories
36g Fat
10g Carbs
88g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 726
% Daily Value*
Total Fat 36g 46%
Saturated Fat 12g 60%
Cholesterol 257mg 86%
Sodium 980mg 43%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 5%
Protein 88g
Calcium 116mg 9%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

    Pepper and Herb Crusted Sirloin Strip Roast ingredients

    The Spruce / Qi Ai

  2. Preheat the oven to 425 F and grab a baking or roasting pan.

    baking pan

    The Spruce / Qi Ai

  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.*

    roast rubbed with seasoning, in a baking pan

    The Spruce / Qi Ai

  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.

    roast in a baking pan

    The Spruce / Qi Ai

  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. 

    roast wrapped in a aluminum foil, on a platter

    The Spruce / Qi Ai

  6. Prepare Pan Gravy or Onion Gravy while the roast is resting.

    gravy cooking in a saucepan

    The Spruce / Qi Ai

  7. Slice the roast and serve with the gravy, along with mashed potatoes and a vegetable or tossed salad. 

    Pepper and Herb Crusted Sirloin Strip Roast, served mashed potatoes and salad

    The Spruce / Qi Ai

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.