SIRLOIN TIP ROAST
Best Sirloin Roast, good for dinner and also sandwich sancks
- 1 tsp black pepper
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp ground chile powder
- 1 tsp tumeric
- 1 tsp cumin
- 1 tsbp garlic powder
- 1 tbsp onion powder
- 2 tsp salt
- 1 2-3 lb sirloin tip roast tied (1.1-1.4 kg)
- 2 Tbsp Extra Virgin Olive Oil divided
Place the oven rack in the middle position and preheat the oven to 250°F.
Combine all spices and seasonings together in a small bowl.
Rub the roast all over with a Tbsp of oil before rubbing in the spice mixture.
Heat the remaining EVOO in a large cast iron skillet over medium-high heat. Add the roast and sear until browned on all sides, about 3 minutes per side.
Transfer the roast to a wire rack set inside a roasting pan.
Cook for 1 hour and 20 minutes, or until the meat reaches 115°F on a meat thermometer.
Turn the oven off, leaving the roast in the oven for another 40 minutes, or until the roast reaches an internal temperature of 130°F for medium-rare or 140° for medium.
Remove the roast from the oven to a carving board, and cover loosely with aluminum foil and allow to rest for at least 15 minutes before carving.
Slice the meat to desired thickness and serve.