Category: main
Yield: 4 servings
Calories/serving: 550
Preparation time: 120 minutes
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Ingredients
- 3.5lbs serloin tip roast
- 2 red peppers, roughly chopped
- 2 serrano chilis, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon ground turmeric
- 1 tablespoon mustard powder
- 1 tablespoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 4 garlic cloves, minced
- 1/4 cup white wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Directions
In a blender, combine the roughly chopped red peppers, serrano chilis, olive oil, ground turmeric, mustard powder, ground ginger, ground nutmeg, cayenne pepper, ground cinnamon, paprika, dried thyme, minced garlic cloves, white wine vinegar, soy sauce, honey, salt, and ground black pepper. Blend until you achieve a smooth paste for the rub.
Pat the sirloin tip roast dry with paper towels. Using a spatula, apply the pepper and chili rub generously over the entire surface of the roast, ensuring it's evenly coated.
Place the coated roast in a roaster pan and let it marinate in the refrigerator for at least 2 hours, or overnight for better flavor infusion.
Preheat the oven to 325°F (165°C).
Remove the roast from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.
Cover the roaster pan loosely with aluminum foil and place it on the middle rack of the preheated oven.
Roast the sirloin tip for about 1.5 hours, or until the internal temperature reaches at least 145°F for medium rare. For well-done, extend the cooking time until the internal temperature reaches 160°F.
Carefully remove the roaster pan from the oven and transfer the roast to a wire cooling rack. Let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender roast.
While the roast is resting, place the roaster pan over a stove burner on low heat. Add 1 cup of water and whisk to deglaze the pan, scraping up any browned bits for a simple gravy. Simmer for 5 minutes and adjust seasoning if necessary.
Slice the roast against the grain into thin slices. Serve with the pan gravy on the side.
Ingredients
- 3.5lbs serloin tip roast
- 2 red peppers, roughly chopped
- 2 serrano chilis, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon ground turmeric
- 1 tablespoon mustard powder
- 1 tablespoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 4 garlic cloves, minced
- 1/4 cup white wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Category: main
Yield: 4 servings
Calories/serving: 550
Preparation time: 120 minutes
Sign up for free and start generating your own personalized recipes!
Directions
In a blender, combine the roughly chopped red peppers, serrano chilis, olive oil, ground turmeric, mustard powder, ground ginger, ground nutmeg, cayenne pepper, ground cinnamon, paprika, dried thyme, minced garlic cloves, white wine vinegar, soy sauce, honey, salt, and ground black pepper. Blend until you achieve a smooth paste for the rub.
Pat the sirloin tip roast dry with paper towels. Using a spatula, apply the pepper and chili rub generously over the entire surface of the roast, ensuring it's evenly coated.
Place the coated roast in a roaster pan and let it marinate in the refrigerator for at least 2 hours, or overnight for better flavor infusion.
Preheat the oven to 325°F (165°C).
Remove the roast from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.
Cover the roaster pan loosely with aluminum foil and place it on the middle rack of the preheated oven.
Roast the sirloin tip for about 1.5 hours, or until the internal temperature reaches at least 145°F for medium rare. For well-done, extend the cooking time until the internal temperature reaches 160°F.
Carefully remove the roaster pan from the oven and transfer the roast to a wire cooling rack. Let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender roast.
While the roast is resting, place the roaster pan over a stove burner on low heat. Add 1 cup of water and whisk to deglaze the pan, scraping up any browned bits for a simple gravy. Simmer for 5 minutes and adjust seasoning if necessary.
Slice the roast against the grain into thin slices. Serve with the pan gravy on the side.
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