Pepper and Herb Crusted Sirloin Strip Roast
AmericanNon-vegetarian6000 min
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...
View ingredients & steps
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
Directions
- Heat oven to 425 F.
- 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 in a baking or roasting pan, fat side up. If not roasting right away, cover the roast and refrigerate.
- 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.
- 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.
- While the roast is resting, prepare Pan Gravy or Onion Gravy.
- Slice the roast and serve with the gravy, along with mashed potatoes and a vegetable or tossed salad.
- Serves 4 to 6.