RECIPE

Top Sirloin Cap Roast with Chimichurri Dry Rub

Prep
5m
Cook
1h 0m
Other
20m
Total
1h 25m
Top Sirloin Cap Roast with Chimichurri Dry Rub

About this recipe

The flavors in this dry rub emulate those from chimichurri, a classic steak accompaniment. Pairing with a top sirloin cap is a perfect combination of flavors reminiscent of Brazilian style barbecue.

How to Roast

Author

Cooking Methods
Roast.

Dish Types
Roasts.
Cuisines
Mexican.

Keywords
beef, top sirloin, roast, dry rub, Brazilian barbecue, chimichurri,

Serves 4 to 6

  • 1/ 4

    SEASON. Season roast with 2 to 3 teaspoons salt (seasoning with ratio of 1 teaspoon per pound of beef). Combine cilantro, parsley, garlic, oregano, paprika and black pepper. Coat roast liberally with chimichurri seasoning blend.

  • 2/ 4

    SEAR. Place roast fat side down in a cast iron skillet or stainless-steel pan, turn heat to medium high. Render fat by searing on first side about 5 minutes. Flip roast, sear on second side 3 to 5 minutes until well browned.

  • 3/ 4

    ROAST. Preheat oven to 325° F. Place seared roast fat-side up in a roasting pan or sheet pan fitted with a wire rack, roast for about 30 to 45 minutes or until reaching an internal temperature of 120° F. Allow to rest at least 20 minutes before slicing.

  • 4/ 4

    CARVE. Find grain direction of roast, and slice in 1/2 inch slices against the grain starting at widest end of roast.