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.
Author
Certified Angus Beef Test Kitchen
Cooking Methods
Roast.
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.
