Holiday Sirloin Roast (Cooks Country)

By LDenvir

Ingredients

• SERVES 8 TO 10
• Serve with Salsa Verde (see related content).
• INGREDIENTS
• 1 (5- to 6-pound) boneless top loin roast, fat trimmed to 1/4 inch
• 2 tablespoons peppercorns
• 1 tablespoon coriander seeds
• 1 tablespoon yellow mustard seeds
• 3 tablespoons olive oil
• 2 tablespoons kosher salt
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon red pepper flakes
• For the Salsa Verde
• MAKES ABOUT 1 1/2 CUPS
• Mince the garlic before processing it, or it won’t break down enough. This sauce can be prepared up to two days in advance and refrigerated. Before serving, bring it to room temperature and stir to recombine. Serve with Holiday Strip Roast.
• INGREDIENTS
• 2 slices hearty white sandwich bread, torn into 1-inch pieces
• 1 cup extra-virgin olive oil
• 1/4 cup lemon juice (2 lemons)
• 4 cups fresh parsley leaves
• 1/4 cup capers, rinsed
• 4 anchovy fillets, rinsed
• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt
• INSTRUCTIONS
• Process bread, oil, and lemon juice in food processor until smooth, about 10 seconds. Add parsley, capers, anchovies, garlic, and salt and pulse until mixture is finely chopped, about 5 pulses, scraping down bowl as needed.

Preparation

Step 1

1. Pat roast dry with paper towels. Using sharp knife, cut ½-inch crosshatch pattern through fat cap, ¼ inch deep. Tie kitchen twine around roast at 2-inch intervals. Grind peppercorns, coriander seeds, and mustard seeds to texture of coarse sand in spice grinder. Combine spice mixture, oil, salt, rosemary, and pepper flakes in bowl until thick paste forms. Rub paste all over roast and into crosshatch. Wrap roast with plastic wrap and refrigerate for 6 to 24 hours.

2. Adjust oven rack to middle position and heat oven to 275 degrees. Set wire rack inside rimmed baking sheet. One hour before cooking, unwrap meat and place on prepared rack, fat side up. Transfer roast to oven and cook until meat registers 115 degrees, about 90 minutes, rotating sheet halfway through cooking. Remove roast from oven and heat broiler.

3. Return roast to oven and broil on middle oven rack until fat cap is deep brown and interior of roast registers 125 degrees, 3 to 5 minutes. Transfer to carving board, tent loosely with aluminum foil, and let rest for 20 minutes. Remove twine and carve into thin slices. Serve.

TEST KITCHEN TIP: THE RIGHT GRIND
As part of the rub for the roast, we grind peppercorns with mustard seeds and coriander seeds to the texture of coarse sand. Since these ingredients are irregularly sized and of varying densities, the texture won’t be uniform, which is OK. The correct grind looks like this.