Rosemary-Garlic Top Sirloin Roast
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 cylinders that cooked through in just 2 hours (half of the time a prime rib would require). This method also offered the convenience of cooking each roast to a different degree of doneness to accommodate guest preferences. Salting the roasts overnight seasoned them well and helped keep them moist during cooking, while roasting them in a low 225-degree oven avoided overcooking the exterior before the interior cooked through. We took a three-step approach to creating a flavorful, attractive exterior. First, we seared the roasts on all sides after their long salting and then we coated them with an aromatic garlic, anchovy, herb, and olive oil paste. Finishing the roasts with a brief stint in a 500-degree oven deepened the paste’s color and flavor and helped crisp it for some contrasting texture.