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Top Sirloin Cap Roast with Chimichurri Dry Rub

Serves 4 to 6

Cuisine: Mexican

Category: Roasts

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.

Prep Time

5 mins

Other Time

20 mins

Cook Time

1 hr

Total Time

1 hr 25 mins

Ingredients:

2-3 pounds Certified Angus Beef^® top sirloin cap roast
2-3 teaspoons salt
2 teaspoons dried cilantro
2 teaspoons dried parsley
1 teaspoon granulated garlic
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon coarse black pepper

Instructions:

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