Herb Garlic Peppercorn Crusted Center-Cut Sirloin Roast
A simple showstopper: a center-cut Sirloin roast rubbed with garlic, herbs, and coarsely cracked peppercorns, roasted to juicy medium-rare and thinly sliced. Let it rest, carve against the grain, and serve for an easy, impressive meal.
Cook Time: 45 Minutes
Servings: 8
Ingredients: 7
Ingredients
Seasoning
Preparation
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Step 1
Preheat the oven to 350°F.
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Step 2
Rub roast with olive oil. Combine seasoning ingredients in a small bowl; press evenly into the roast.
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Step 3
Place roast in roasting pan or baking dish with a wire rack in bottom and cook for 40 minutes to 1 hour in the oven for medium rare to medium doneness. 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 sit 10-15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
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Step 4
Carve roast into thin slices cutting against the grain.
Nutrition Information
340 Calories
6.7g SAT FAT
37g PROTEIN
2.8 mg IRON
6.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
The Essential Ingredients
Center-Cut Sirloin Roast: Cut from the premium middle portion of the Sirloin, this boneless roast is known for being exceptionally lean, juicy, and packed with bold, beefy flavor. It is an affordable alternative to Prime Rib and is ideal for dry-heat cooking methods like oven roasting.
Parsley: A bright green leafy herb that can be used fresh or dried. It brings a mild, earthy flavor
Thyme: An aromatic herb with tiny leaves and a subtle, earthy, minty flavor. It is commonly used in French and American cooking. Can be used fresh or dried.
Garlic: A flavorful bulb that is related to the onion family. It has a strong aroma (that fills your kitchen), a taste that enhances your dish, and is known for its versatility.
Mixed Peppercorns: A blend of black, white, green, and sometimes pink peppercorns. It has a combination of heat, aroma, and subtle sweetness.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Can I use dried herbs instead of fresh?
Yes, but reduce the amount since dried herbs are more concentrated. Use a 1:3 ratio: swap the 2 Tbsp. of fresh parsley and thyme for 2 tsp. of each dried herb.
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Why does the recipe instruct to pull the roast out of the oven before it reaches the target temperature?
This is due to carryover cooking. While the meat rests, residual surface heat travels inward, raising the core temperature by about 10°F. Pulling the roast at 135°F ensures it hits a perfect medium-rare (145°F) without overcooking.
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What is the best way to slice the roast?
Always slice the roast thinly against the grain (perpendicular to the parallel muscle fibers running through the meat). Slicing across these lines shortens the fibers, making the beef much more tender and easier to chew.
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This was the best sirloin roast I have ever made. I was brave and made it for company! They raved all through dinner about how it was “good restaurant” quality and better than most anything they have had at a restaurant. I have to say, I had to agree. This roast was absolutely delicious! Tender throughout…juicy…and perfectly cooked. Your recipe is definitely the only way I will EVER make a sirloin roast! Nice job! Thank you!
This is so good!! Yum Yum Yum. Thanks for sharing.