Sunday, June 17, 2012

Spicy Herb Rubbed Roast

A while back, we had a friend over for dinner for the first time.  Normally it isn't a problem for me to wow my dinner guests with something fun and different.  But this time I was stumped.  His dad was a butcher.  So no ordinary meatloaf or grilled steak was going to do the trick.  I needed a main course that would even make a butcher's son drool.  And this is what Mr. Devilish Dish and I came up with.  It's like a rare, sliced roast beef, but with a yummy coating that has a little kick to it.  Needless to say, our friend was impressed, I was relieved and I'm pretty sure you'll be impressed too.
The perfect Sunday dinner...
The Line-Up
(Don't worry, it looks like a lot, but
the spices all go in one bowl.)
Place seasonings and herbs
in a bowl.
Add olive oil and mix well.
Let sit at room temperature for
15 minutes to allow spices to "bloom."
Rub mixture over roast.
Cover on all sides.
Place in a foil lined baking dish.
Bake about an hour.  I like to use a
probe style thermometer that stays in
the meat while it cooks.  That way I can
monitor the internal temperature.
(And we like our meat rare, I know what the FDA says
about internal temperatures.  Cook the meat the way
you feel most comfortable serving to your family.)
Let rest 15 minutes.
This will prevent the juices
from running out when you slice it.
Slice against the grain.
Wonderful served with mashed potatoes.

Spicy Herb Rubbed Roast

1 1/4 tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon onion powder
1/4-1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast

In a small bowl combine seasonings and herbs.  Stir in olive oil, mixing well.  Allow to sit at room temperature for about 15 minutes.  Preheat oven to 350 degrees F.  Line a baking dish with foil, and place roast in dish.  Rub on all sides with spice mixture, coating well.  Roast in oven for 1 hour or until roast reaches internal temperature of 135-145 degrees (depending on how rare you like it.)  Remove from oven.  Allow to rest 15 minutes before slicing so it will remain juicy.

Prep Time:  Approximately 25 minutes     Cook Time:  Approximately 1 hour

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