Top Sirloin Roast With Herb Crust Recipe

Top Sirloin Roast With Herb Crust Recipe

• 2 lbs. Top sirloin or Strip
• 5 slices of regular white bread
• ½ stick butter (room temperature)
• ¼ tsp. all spice
• ¼ tsp. cumin
• 1 tsp. dried oregano
• ½ tsp. dry basil
• ¼ tsp. porcini powder
• 2 tsp. fresh parsley
• Sea salt and fresh black pepper to taste
• 3 tbsp. extra virgin olive oil
• 2 cups cherry tomatoes
• ½ lb. pearl onions
• 3 zucchinis (seedless, cubed)
• 2 eggplants (seedless, cubed)
• 1/4 tsp. nutmeg

1. Trim meat of extra fat.
2. Heat oven to 400 degrees F.
3. Combine the bread, butter, herbs, spices, salt and pepper in a food processor and mix until combined. Use the mix to cover the meat. Reserve in the fridge for 15 minutes.
4. Place the meat on a roasting pan and roast for 10 minutes. Lower the temperature to 350 and bake for another 15 to 20 minutes. Remove from the oven and rest before cutting - this allows juices to settle.
5. For the vegetables, saute the cherry tomatoes in a medium saucepan in olive oil until slightly charred. Remove and reserve but don’t rinse the pan. Add 1 tbsp. of olive oil and sautee the onions until golden, adding 3 to 4 tbsp. of water. Remove and reserve. Add 1 tbsp. olive oil and sautee the zucchinis and eggplants until they just change color – about 2 minutes.
6. Add in all the vegetables and saute together for a couple of minutes. Season with salt and pepper and reserve for the meat.