Perfect Top Sirloin From Frozen Recipes
TOP SIRLOIN ROAST
This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.
Provided by BJT1968
Categories Main Dish Recipes Roast Recipes
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
- Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
- Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
- Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
- Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g
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- The night (or several nights) before cooking: Season steak with the salt and place on a small sheet pan, cookie sheet, or even a small square or rectangular cake pan. Top with a second panAluminum is ideal due to its conductive properties, and freeze overnight. If you plan to leave it frozen for more than a couple of days, wrap the frozen steak in parchment paper and seal in a heavy freezer bag. Keep frozen for up to 2 months.
- An hour before cooking: Position an oven rack to its highest position just under the broiler. Set a cast iron griddle, flat-side up, on this rack, ideally 3 inches below the broiler element. Set the oven to its highest temperature, at least 500°F, and leave it there for at least half an hour after that temperature is reached. Do not activate the broiler at this point. Not yet.
- Remove the steak from the freezer. Coat both sides with oil using a pastry brush. Carefully pull out the oven rack and deposit the steak right in the middle of the griddle. Push the rack back in, turn the oven off, then turn the broiler on – to “high” if that’s a choice. Cook for 4 minutes then carefully flip the steak and continue broiling until the interior temperature hits 110°F. (Always insert the probe of your thermometer through the side of the meat to get the most even reading.) Start checking the steak’s temperature after 4 1/2 minutes but be ready to go as long as 7 depending on your broiler.
- Remove the steak and wrap in heavy-duty foil to rest for 10 minutes. Remove and slice thinly on the bias. Serve with any accumulated juices.
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