Shelter-in-place has given me time to play with some new recipes that I just haven’t had time to mess with before. This is a two part recipe. I made the marinade the night before – this stuff just gets better the longer in sits.
- 1/2 C. Olive Oil
- 1 tsp. Fresh Rosemary
- 1 tsp. Fresh Thyme
- 1 tsp Fresh Oregano
- 2 tsp. Paprika
- 3 Cloves of Garlic (smashed)
- 1 Bay Leaf
- 1/4 tsp Red Pepper
- 1/4 tsp Sea Salt
- 1 tbs Fresh Lemon or Lime Juice
- Warm the olive oil on medium-low until hot then remove from heat.
- While the oil is heating ground the rosemary, thyme, and oregano in a mortar with a pestle.
- After the oil in hot stir in paprika, garlic, bay leaf , red pepper, and salt. Stir well. Add bruised herbs and citrus juice.
- Store in an air tight container in the refrigerator.
The sirloin is fairly easy – all it takes is some time.
- Make sure your roast is completely defrosted and at room temperature. Preheat oven to 450°F.
- Slice one large while onion and line the bottom of a high sided baking pan. Place the roast on top of the onions and baste with the oil marinade on all side.
- Cook for 15 minutes uncovered, then reduce the oven temperature to 300°F and cool for an additional 50 to 75 minutes or until the internal temperature is 130°F for a nice medium rare roast. Allow to rest for at least 20 minutes under foil.
- While the roast is resting pour the dripping and onions into a small sauce pan to make a Au Jus. I added a cup of extra beef broth (1 heaping tsp beef bullion + 1 c. boiling water) and added 1 tsp garlic powder along with salt and pepper to taste. Reduce until the meat is ready to enjoy.
Happy cooking! Stay safe!