Peppered Top Sirloin Roast with Sautéed Broccolini

1 HRS 45 MINS

Time to Cook

8

Servings

8

Ingredients

Cook Mode(Keeps screen awake)

Ingredients

1 beef Top Sirloin Petite Roast (1-1/2 to 2 pounds)
1 tablespoon black pepper or seasoned pepper
1/2 cup crumbled blue cheese
1/4 cup butter, softened
1 tablespoon chopped green onion
12 ounces Broccolini, trimmed
1 red onion, cut into 1/2-inch thick slices and separated into rings
1/4 cup water

Preparation

Step 1

Preheat oven to 325°F. Press pepper evenly onto all surfaces of beef Top Sirloin Petite Roast.
Step 2

Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 60 to 75 minutes for medium rare to medium doneness.
Step 3

Meanwhile, combine cheese, butter and green onion in small bowl until well blended; set aside.
Step 4

Spray large nonstick skillet with nonstick cooking spray; add Broccolini, onion and water. Cover and cook over medium-high heat 3 minutes. Remove cover and continue cooking 2 to 4 minutes or until water has evaporated and Broccolini is crisp-tender and lightly browned, stirring frequently. Remove from heat. Immediately add 2 tablespoons blue cheese mixture; stir until butter is melted. Season with salt and ground black pepper, as desired. Keep warm.

Cooking Tip: Broccolini is also referred to as baby broccoli.
Step 5

Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Step 6

Carve roast into slices; season with salt, as desired. Serve with vegetables and remaining blue cheese butter.

Nutrition Information

Nutrition information per serving: 277 Calories; 144 Calories from fat; 16g Total Fat (8 g Saturated Fat; 5 g Monounsaturated Fat;) 102 mg Cholesterol; 176 mg Sodium; 7 g Total Carbohydrate; 0.4 g Dietary Fiber; 29 g Protein; 3 mg Iron; 5.8 mg NE Niacin; 0.6 mg Vitamin B₆; 3.4 mcg Vitamin B₁₂; 6.4 mg Zinc; 31.4 mcg Selenium; 4.6 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Filed Under:

Pot Roast / Comfort Foods

Sign Up or Log In to Share Your Beef-Loving Review! Cancel reply

We're committed to delivering delicious recipes and valuable tips. Your feedback helps us serve the Beef Loving Texans community better. Take a moment to rate us and leave a review.

Join the herd — log in to add your voice!

Continue with Facebook

Continue with Google