ROASTED THICK-CUT SIRLOIN WITH HERBED SALT CRUST
1 boneless beef top sirloin steak, cut 2 inches thick (about 2 lbs.)*
2 tbsp. finely chopped fresh basil
2 tsp. finely chopped fresh oregano
1 tbsp. finely chopped fresh parsley
1 tbsp. coarse salt
1 tbsp. olive oil
1 tsp. coarsely ground black pepper
Heat oven to 425 degrees F.
Combine basil, oregano, parsley, salt, oil and pepper in small bowl; press evenly onto beef steak.
Place steak on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
Roast in 425 degree F oven 40 to 45 minutes for medium rare to medium doneness.
Remove steak when meat thermometer registers 135 degrees F for medium rare; 150 degrees F for medium. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees F for medium rare; 160 degrees F for medium.)
Carve steak into slices.
*You may need to order this specialty cut in advance from your meat department or butcher.
Makes 10-12 servings
Source: The Beef Checkoff
1 boneless beef top sirloin steak, cut 2 inches thick (about 2 lbs.)*
2 tbsp. finely chopped fresh basil
2 tsp. finely chopped fresh oregano
1 tbsp. finely chopped fresh parsley
1 tbsp. coarse salt
1 tbsp. olive oil
1 tsp. coarsely ground black pepper
Heat oven to 425 degrees F.
Combine basil, oregano, parsley, salt, oil and pepper in small bowl; press evenly onto beef steak.
Place steak on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
Roast in 425 degree F oven 40 to 45 minutes for medium rare to medium doneness.
Remove steak when meat thermometer registers 135 degrees F for medium rare; 150 degrees F for medium. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees F for medium rare; 160 degrees F for medium.)
Carve steak into slices.
*You may need to order this specialty cut in advance from your meat department or butcher.
Makes 10-12 servings
Source: The Beef Checkoff
MsgID: 3154322
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 12-01 thru 12-31-11 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 12-01 thru 12-31-11 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
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