Roast Sirloin of Beef

By LRay

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Roast Sirloin of Beef
A generous sprinkling of gray sea salt provides a genuine crust. Slicing the meat against the grain keeps it juicy.

4 servings

Recipe by Fergus Henderon

Photograph by Ditte Isager

June 2011

Ingredients

• 1 1
• 2-pound 3"-4"-thick top sirloin or strip loin roast
• Gray sea salt and freshly ground black pepper
• 2 2
• tablespoons
• olive oil

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Preheat oven to 425°. Season roast generously with gray sea salt and pepper. Heat oil in an ovenproof skillet or a small roasting pan set over high heat. Add roast to skillet and brown on all sides, about 3 minutes per side. Transfer skillet to oven and roast until an instant-read thermometer inserted into center of roast registers 120° for medium-rare, 40-50 minutes. Tent with foil; let rest 15 minutes. Thinly slice roast. Arrange on a platter and sprinkle with additional gray sea salt. Serve with Spinach Gunge alongside.

How to Make a Perfect Roast Beast
Bon Appétit June 2011

A bone-in joint meat is the usual centerpiece of a Sunday roast. But Fergus Henderson's boneless sirloin is so delicious and east to cook that the tradition deserves to be updated. His tips for a flawless roast:

1. Fat is essential: It's what bastes the meat as it cooks. Ask our butcher for a top sirloin or strip loin roast with a nice fat cap.
2. A shower of coarse gray sea salt and ground pepper before searing creates a flavorful crust. But watch out for smoke alarms.
3. Lee it rest in peace for 15 minutes before slicing.


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