Garlic and herb crusted
sirloin tip roast
- 3 lb. Sirloin Tip Roast
- ¼ cup Oil (Olive or Avocado) plus more for greasing pan
- 3 Tbsp. Red Wine Vinegar
- 1.5 Tbsp. Thyme Leaves, stems removed
- 1 Tbsp. Rosemary, chopped
- 5 cloves Garlic, grated
- 1 tsp. Salt
- ½ tsp. Black Pepper
- 2 Tbsp. Water
- 1 lb. Baby Potatoes
- 1 Tbsp. Olive Oil
- 1 Tbsp. chopped Parsley
Pinch of Salt
How to Make it
Step 1. In a large bowl, combine all of the marinade ingredients instead of the roast. Place the roast in the bowl and cover the meat on all sides.
Step 2. Allow the meat to marinate in the refrigerator for 2-3 hours, flipping over once while marinating.
Step 3. Remove the roast from the fridge and allow it to rest for 20 minutes. During this time, preheat your oven to 350 degrees.
Step 4. Place a seasoned cast iron pan in the oven to get hot. Once the pan has been in the oven for about 20 minutes, remove the pan and place it on the stovetop over medium heat. Add a small amount of oil and allow the pan to heat up for 1-2 minutes.
Step 5. Use tongs to place the roast into the pan. Sear the pan for 1-2 minutes on all sides.
Step 6. Add the water to the pan and place the pan in the oven for 5 minutes, then flip the roast over and roast in the oven for an additional 5 minutes.
Step 7. While the roast is cooking, toss the halved baby potatoes in the olive oil, parsley and salt. Carefully remove the pan from the oven and flip over the roast one more time.
Step 8. Arrange the potatoes around the roast. Set your ThermoPro thermometer to the Rare Beef setting (125 degrees Fahrenheit) or your desired doneness. Place the thermometer probe into the center of the meat and place the pan back into the oven.
Step 9. Continue cooking until the meat reaches the desired temperature. Remove the meat from the pan and place it on a cutting board to rest for 15 minutes.
Step 10. Give the potatoes a stir and place them back into the oven for an additional 5-10 minutes, or until they are crispy on the outside and soft on the inside.
Step 11. Slice the beef across the grain. Plate the potatoes and add 1-2 tablespoons of water to the cast iron pan to pull up any browned bits and juices that are in the bottom of the pan. Pour the pan juices over the sliced meat and serve alongside the potatoes.