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Sirloin Roast

f
Fatemeh Nov 13, 2004 09:02 PM

So, I have 4 people coming for dinner tomorrow, and a beautiful 2.5lb sirloin roast.

I would normally rub the roast with salt, pepper, coriander & herbes de Provence, sear, then just roast until med-rare.

Any other suggestions for a delicious rub? I've gone back to my Cooks Illustrateds and found a few, but I love hearing what other 'hounds do.

Side dish recommendations are welcomed also!

  1. r
    rebs Nov 14, 2004 03:32 PM

    do you roast it with the fat side up or down? or do you start with one side and turn it midway?

    1 Reply
    1. re: rebs
      f
      Fatemeh Nov 14, 2004 06:12 PM

      The roast actually has no fat.

      Once I've seared it, I won't turn it again...

      :-)

    2. k
      Karl S. Nov 13, 2004 09:21 PM

      Your rub sounds worthy of repetition.

      For sides, I'd consider:
      -roasted seasonal vegetables (you can do this quickly at high heat -- 450F -- while the roast rests before carving); all you need is olive oil and kosher salt and, after roasting, some freshly ground pepper

      -green beans or haricots vert with butter, parsley and salt and pepper (no lemon); alternatively, slow braised green or romano beans (no liquid, only tossed with some olive oil, garlic cloves, salt and red pepper flakes, covered in a heavy pot (enamelled ast iron is ideal) over very low heat for a couple of hours, turning every half hour or so -- the beans eventually release their own moisture and braise in it, losing some color but gaining incredible depth of flavor; this is a wonderfully simple Zuni Cafe recipe)

      -buttered broad egg noodles garnished with freshly chopped parsley; this seems so old-fashion now that people often forget how delicious it can be

      2 Replies
      1. re: Karl S.
        f
        Fatemeh Nov 14, 2004 06:14 PM

        The slow-braised beans sound amazing... I'll have to try that. I love the Zuni beans, and didn't realize that is how they are made!

        1. re: Fatemeh
          k
          Karl S. Nov 14, 2004 07:13 PM

          A couple of pounds of beans took about 2.5 hours in my oval Le Creuset oven. For the first 1.5-2 hours, they don't look like they are cooking at all (and Rodgers warns ahead about that); it take a long time for the heat to penetrate and relax the cellular walls of the beans so that they start to break down. (Another reason to keep them covered and avoid fussing with them too much, as with a crockpot.) They become a very olive green, not bright at all, which I don't mind because once you've had them slow-cooked the Italian way, it becomes the benchmark for beans. The bits of red pepper flakes brighten the flavor without creating heat.

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