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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