Italian Rub Top Sirloin Roast Recipe!

75 mins
Serves 1
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Directions

  1. 1On a cutting board, add 4 sprigs of rosemary leaves (stems removed), 12 sage leaves, 2 tablespoons of sea salt, and 1 tablespoon of cracked pepper.
  2. 2On a cutting board, add 4 sprigs of rosemary leaves (stems removed), 12 sage leaves, 2 tablespoons of sea salt, and 1 tablespoon of cracked pepper.
  3. 3On a cutting board, add 4 sprigs of rosemary leaves (stems removed), 12 sage leaves, 2 tablespoons of sea salt, and 1 tablespoon of cracked pepper.
  4. 4Mince all the ingredients together.
  5. 5Mince all the ingredients together.
  6. 6Mince all the ingredients together.
  7. 7Jar half of the minced rub for later use.
  8. 8Jar half of the minced rub for later use.
  9. 9Jar half of the minced rub for later use.
  10. 10Place a 2lb top sirloin roast on the cutting board.
  11. 11Place a 2lb top sirloin roast on the cutting board.
  12. 12Place a 2lb top sirloin roast on the cutting board.
  13. 13Rub the minced herb mixture on all sides of the roast.
  14. 14Rub the minced herb mixture on all sides of the roast.
  15. 15Rub the minced herb mixture on all sides of the roast.
  16. 16In a bowl, add 2 minced garlic cloves and 3 tablespoons of olive oil.
  17. 17In a bowl, add 2 minced garlic cloves and 3 tablespoons of olive oil.
  18. 18In a bowl, add 2 minced garlic cloves and 3 tablespoons of olive oil.
  19. 19Rub the garlic and olive oil mixture on all sides of the roast.
  20. 20Rub the garlic and olive oil mixture on all sides of the roast.
  21. 21Rub the garlic and olive oil mixture on all sides of the roast.
  22. 22Sear the roast in an oiled skillet on high heat.
  23. 23Sear the roast in an oiled skillet on high heat.
  24. 24Sear the roast in an oiled skillet on high heat.
  25. 25Sear for 1 minute per side.
  26. 26Sear for 1 minute per side.
  27. 27Sear for 1 minute per side.
  28. 28Preheat the oven to 3500F.
  29. 29Preheat the oven to 3500F.
  30. 30Preheat the oven to 3500F.
  31. 31Bake the roast on the middle rack of the oven.
  32. 32Bake the roast on the middle rack of the oven.
  33. 33Bake the roast on the middle rack of the oven.
  34. 34Cook for 1.25 hours until the internal temperature is 1450F (medium rare).
  35. 35Cook for 1.25 hours until the internal temperature is 1450F (medium rare).
  36. 36Cook for 1.25 hours until the internal temperature is 1450F (medium rare).
  37. 37Rest the roast for 5 minutes and then remove the twine.
  38. 38Rest the roast for 5 minutes and then remove the twine.
  39. 39Rest the roast for 5 minutes and then remove the twine.
  40. 40Heat the pan drippings from the skillet on medium heat.
  41. 41Heat the pan drippings from the skillet on medium heat.
  42. 42Heat the pan drippings from the skillet on medium heat.
  43. 43Add 2 cups of beef stock to the pan drippings.
  44. 44Add 2 cups of beef stock to the pan drippings.
  45. 45Add 2 cups of beef stock to the pan drippings.
  46. 46Add 1/2 teaspoon of garlic powder to the gravy.
  47. 47Add 1/2 teaspoon of garlic powder to the gravy.
  48. 48Add 1/2 teaspoon of garlic powder to the gravy.
  49. 49Add 1/2 teaspoon of onion powder to the gravy.
  50. 50Add 1/2 teaspoon of onion powder to the gravy.
  51. 51Add 1/2 teaspoon of onion powder to the gravy.
  52. 52Add 1 teaspoon of Worcestershire sauce to the gravy.
  53. 53Add 1 teaspoon of Worcestershire sauce to the gravy.
  54. 54Add 1 teaspoon of Worcestershire sauce to the gravy.
  55. 55Add a slurry of 1/4 cup water and 3 tablespoons of corn starch to the gravy.
  56. 56Add a slurry of 1/4 cup water and 3 tablespoons of corn starch to the gravy.
  57. 57Add a slurry of 1/4 cup water and 3 tablespoons of corn starch to the gravy.
  58. 58Combine and simmer until the gravy thickens.
  59. 59Combine and simmer until the gravy thickens.
  60. 60Combine and simmer until the gravy thickens.
  61. 61Slice the roast.
  62. 62Slice the roast.
  63. 63Slice the roast.
  64. 64Serve the sliced roast with mashed potatoes, asparagus, and gravy.
  65. 65Serve the sliced roast with mashed potatoes, asparagus, and gravy.
  66. 66Serve the sliced roast with mashed potatoes, asparagus, and gravy.

Ingredients

  • 4 Sprigs Rosemary Leaves (Stems Removed)
  • 4 Sprigs Rosemary Leaves (Stems Removed)
  • 4 Sprigs Rosemary Leaves (Stems Removed)
  • 12 Sage Leaves
  • 12 Sage Leaves
  • 12 Sage Leaves
  • 2 tbs Sea Salt
  • 2 tbs Sea Salt
  • 2 tbs Sea Salt
  • 1 tbs Cracked Pepper
  • 1 tbs Cracked Pepper
  • 1 tbs Cracked Pepper
  • 2 lb Top Sirloin Roast
  • 2 lb Top Sirloin Roast
  • 2 lb Top Sirloin Roast
  • 2 Minced Garlic Cloves
  • 2 Minced Garlic Cloves
  • 2 Minced Garlic Cloves
  • 3 tbs Olive Oil
  • 3 tbs Olive Oil
  • 3 tbs Olive Oil
  • 2 Cups Beef Stock
  • 2 Cups Beef Stock
  • 2 Cups Beef Stock
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Onion Powder
  • 0.5 tsp Onion Powder
  • 0.5 tsp Onion Powder
  • 1 tsp Worcestershire
  • 1 tsp Worcestershire
  • 1 tsp Worcestershire
  • 0.25 Cup Water
  • 0.25 Cup Water
  • 0.25 Cup Water
  • 3 tbs Corn Starch
  • 3 tbs Corn Starch
  • 3 tbs Corn Starch

Equipment

Cutting boardKnifeJarBowlSkilletOven
Italian Rub Top Sirloin Roast Recipe! | Clip Recipe