Pepper and Herb Crusted Sirloin Strip Roast Recipe

Name: Pepper and Herb Crusted Sirloin Strip Roast Recipe
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 6
Ingredients: 2 teaspoons sea salt (or kosher salt); 2 tablespoons black pepper (coarsely ground; or cracked black pepper); 2 cloves garlic (minced); 1 tablespoon rosemary (finely chopped and fresh); 2 tablespoons parsley (flat leaf or curly, finely chopped); 3 tablespoons extra virgin olive oil; 3 to 4 pounds sirloin strip roast; Optional: pan gravy or onion gravy

Prep: 10 mins

Cook: 90 mins

Total: 100 mins

Servings: 4 to 6 servings

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This delicious sirloin strip roast is covered with coarse freshly ground pepper and herbs, then it is roasted to perfection.

This roast can be prepared earlier in the day. Just cover and refrigerate and then take it out of the refrigerator an hour before roasting time.

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2 teaspoons sea salt, or kosher salt
2 tablespoons coarsely ground or cracked black pepper
2 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
2 tablespoons finely chopped parsley, flat-leaf or curly
3 tablespoons extra-virgin olive oil
3 to 4 pounds sirloin strip roast
Pan gravy, or onion gravy, optional

Gather the ingredients.

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Preheat the oven to 425 F and grab a baking or roasting pan.

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Combine the sea or kosher salt, pepper, minced garlic, rosemary, parsley, and olive oil. Rub the pepper and herb mixture all over the roast; place baking dish, fat side up. If not roasting right away, cover the roast and refrigerate.*

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Roast for 30 minutes, then reduce the heat to 325 F. Continue cooking for about 1 to 1 1/2 hours, or until the roast registers about 130 F on an instant-read thermometer or temperature probe inserted into the center of the roast. This is for medium-rare. For medium, take it out of the oven at about 140 F to 145 F.

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Remove the roast from the oven, transfer to a platter or cutting board, cover loosely with foil and let it rest for 15 to 20 minutes before slicing.

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Prepare Pan Gravy or Onion Gravy while the roast is resting.

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Slice the roast and serve with the gravy, along with mashed potatoes and a vegetable or tossed salad.

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*If preparing the roast earlier in the day, cover and refrigerate. Take it out of the refrigerator about 1 to 1 1/2 hours before roasting. Uncover and roast as directed.

Nutrition Facts (per serving)
705	Calories
40g	Fat
2g	Carbs
79g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	705
% Daily Value*
Total Fat 40g	52%
Saturated Fat 1g	5%
Cholesterol 251mg	84%
Sodium 937mg	41%
Total Carbohydrate 2g	1%
Dietary Fiber 1g	2%
Total Sugars 0g
Protein 79g
Vitamin C 2mg	10%
Calcium 72mg	6%
Iron 5mg	30%
Potassium 1017mg	22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.