Rosemary-Garlic Top Sirloin Roast

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Appears in Cook's Illustrated November/December 2014

Top sirloin offers great beefy flavor and decent tenderness, but this cheap cut also has its challenges. Our goal: figuring out how to make it worthy of the holiday table.

SERVES 8 to 10

TIME 3 hours, plus 24 hours brining and 30 minutes resting

has video

WHY THIS RECIPE WORKS

We took a relatively humble sirloin roast and transformed it into an elegant holiday meal with a few simple refinements. Cutting the large, oddly shaped roast in half and then tying it along its length gave us two round, attractive cylinder...

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