Roast Sirloin
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12½- to 3-pound piece sirloin strip
- Salt and freshly ground black pepper
Nutritional analysis per serving (6 servings)
442 calories; 20 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 61 grams protein; 485 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a heavy skillet, large enough to hold the roast, in the oven. Preheat the oven to 500 degrees.
- Step 2
Sprinkle the meat liberally on all sides with salt and pepper. Place in the hot pan, with top (fatty) side down. Ten minutes later, turn and roast with the fatty side up. After 10 more minutes, turn and roast for 5 minutes on each side. The total cooking time is 30 minutes for meat to brown nicely all over.
- Step 3
Test with a meat thermometer inserted into the center of the meat, about 1 inch from one of the ends. When it registers 120 degrees, meat will be rare to medium-rare. Cook longer if you like, but beware that from this point on it will increase a stage of doneness every 3 to 5 minutes.
- Step 4
Let roast rest 5 to 10 minutes, then carve and serve with its juices, or with a simple pan sauce (see article).
Private Notes
Comments
I was a bit worried about this cooking method but I followed it exactly and it was perfect. Used a large cast iron pan. An inexpensive cut but made a truly delicious roast beef. Served it with roast potatoes and carrots and a Yorkshire pudding. I made a gravy from some leftover french onion soup and it was so good. There were not enough drippings to make the gravy but added them with some red wine and flour to the onion soup.
I bought three small top sirloin steaks at the grocery store. A total of 1.4 pounds. I tried this recipe and they came out great, nice and juicy. I thought they might be dry but they weren’t. I did 5 minutes on each side or a total of 15 minutes. Used a round cast iron pan. There were pan juices that I saved and just used those for the gravy. Paired with baked potatoes, a simple and easy dinner. Will use this recipe again.
Pretty bad. Cooked for at 450 17 minutes and it was dramatically overdone. Would have been a lump of coal after 30 minutes. This is a rough cut of meat -- I feel like it wants to be grilled for fajitas or cooked for hours in cubes in a crock pot for stew.
Perfection!!
Bought 1/4 of a cow and have a freezer full of cuts I’m not quite clear on how to cook. Followed this recipe for a 3 lb sirloin tip roast. Voila! Easy yummy dinner w veggies roasted in the other oven. Looking forward to the leftovers!
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