Searing a large piece of beef and then roasting it in the oven gives you the best of two worlds: crisp, caramelized edges and a tender, juicy interior. Our herb-laced Dijon rub is the icing on this sirloin roast.
Impress guests with Chef Jo's juicy roasted, topped with an herb-laced Dijon rub!
3 lb sirloin roast beef, trimmed of visible fat
3 tbsp olive oil, divided
1/4 tsp each sea salt and fresh ground black pepper, plus additional to taste
4 cloves garlic, chopped
1/4 cup Dijon mustard
1 tbsp chopped flat-leaf parsley
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
Juice 1/2 lemon
Preheat oven to 325˚F.
With paper towel, pat beef dry. Rub 1 tbsp oil over both sides of beef and season with salt and pepper.
Prepare Mustard Rub: In a small bowl, combine garlic, Dijon, parsley, rosemary and sage. Stir to combine and add lemon juice, 1 tbsp oil and pepper, to taste.
In a cast iron skillet, heat remaining 1 tbsp oil on medium-high. Add beef and sear on all sides until browned, 2 to 3 minutes per side. Remove from heat, place on a cutting board and brush Mustard Rub over top and sides of roast. Return to skillet and transfer to oven for about 20 minutes per lb (1 hour total for a 3 lb roast). (Alternatively, cook until an instant-read thermometer registers 145 F for medium-rare, 160 F for medium or 170 F for well done when inserted into center of beef). Remove from oven, cover loosely with foil and let rest for about 10 minutes. Remove strings and serve.
Serving Size: 2 2-oz slices Sirloin Roast with Mustard Rub
This recipe is inspired by the traditional Cuban dish ropa vieja (Spanish for "old clothes"). Traditionally served with potatoes and chickpeas, you can also try it with rice, quinoa or corn tortillas. Using sweet onions keeps the flavor subtle.
No holiday menu is complete without the main event: A perfectly seasoned, succulent turkey. Rosemary, garlic and onion lend classic flavors to this spice rub and a porcini pan sauce provides a gorgeous, rich flavor for dipping.