Herb & Orange Crusted Sirloin Tip Roast
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Author:
Chef Elise Gangestad
Servings
6
Prep Time
8 hours
Cook Time
1 hour 30 minutes
A simple, yet elegant take on a sirloin tip roast. Tender beef is coated with a fragrant blend of fresh herbs and zesty orange, creating a crust that locks in juices and enhances every bite. Perfect for a special occasion or an impressive weeknight meal, this dish pairs beautifully with roasted vegetables or creamy mashed potatoes.
Ingredients
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Grand View Grass Fed Sirloin Tip Roast
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2 Tbsp kosher salt
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2 tsp black pepper
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6 garlic cloves
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zest of 1 large orange
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3 Tbsp fresh rosemary
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3 Tbsp fresh thyme
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3 Tbsp fresh parsley
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1/4 cup butter
Directions
Mix together salt and pepper and rub onto all sides of the roast. Tightly wrap roast in plastic wrap and let sit in refrigerator overnight or at least 8 hours.
Remove roast from refrigerator and let sit at room temperature for one hour.
Mince garlic and herbs (can be done in food processor).
Mix garlic herb mixture with orange zest and set aside.
After the roast has sat for one hour , preheat oven to 235 °F.
Gently pat roast dry with paper towel (be careful not to brush off any salt/pepper).
In a pan over medium-high heat, add a small amount of tallow or cooking oil and sear the roast on all sides.
After searing, spread the garlic herb mixture evenly around all sides of the roast (can be easier to do with hands once it’s cooled slightly).
Place roast on a foil covered sheet pan with a baking rack.
Roast for ~ 1 hour or until roast reaches 110 °F.
Turn oven up to 400 °F (do not take roast out) and roast for an additional 30 min to an hour or until internal temp reaches 125 °F.
Remove roast and immediately add the knobs of butter on top of it and cover with foil. Let rest for 20 minutes. The temp of the roast will continue to rise to around 135 °F.
Slice thinly and enjoy (you can pour drippings that collected on tin foil back over roast for extra flavor).
Recipe Note
Elise is a Clarion, IA native who currently resides in the Twin Cities. Her ties back to our rural community make it extra special to partner with her to bring you new and exclusive recipes featuring Grand View Beef. She has a diverse food background including farm-to-table, French, Southeast Asian, traditional afternoon tea, and classic French pastries. She began her culinary career at the James Beard nominated Chef Shack and has served as the tea chef at the Lynhall and the opening chef de cuisine at James Beard nominated Khaluna. You can currently find her at Bellecour in Minneapolis. Her approach to food is a zero-waste mindset, making sure every ingredient is carefully chosen and put to good use.