Top Sirloin Petite Roast w/ Parmesan Roasted Tomatoes
Courtesy of The Beef Checkoff
Servings: 8
Prep Time: 15 Min.
Cook Time: 85 Min.
Prep Time: 15 Min.
Cook Time: 85 Min.
What you need:
* 1 beef Top Sirloin Petite Roast (1-1/2 to 2 lb.)
* 1 c. lightly packed fresh parsley leaves
* 2 cloves garlic
* 1 tsp. pepper
* 2 Tbsp. olive oil, divided
* 8 plum (roma), cut in half lengthwise, seeded
* 2 Tbsp. shredded Parmesan cheese
* 1 c. lightly packed fresh parsley leaves
* 2 cloves garlic
* 1 tsp. pepper
* 2 Tbsp. olive oil, divided
* 8 plum (roma), cut in half lengthwise, seeded
* 2 Tbsp. shredded Parmesan cheese
What to do:
1. Preheat oven to 325°F. Place parsley, garlic, pepper and 1 Tbsp. olive oil in food processor or blender container. Cover; process until just blended. Rub mixture evenly over all surfaces of roast. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 60-75 min. for medium rare to medium doneness.
2. Toss tomatoes with remaining 1 Tbsp. olive oil in large bowl. Arrange tomatoes, cut sides up, on metal baking sheet. Roast in 325°F oven for 1 hr. or until skins are wrinkled and begin to brown.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 min. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, increase oven temp to 425°F. Sprinkle tomatoes with Parmesan cheese. Continue roasting an additional 8-10 min. or until cheese is melted and tomatoes are lightly browned. Season with salt and pepper, as desired.
4. Carve roast into slices; season with salt and pepper, as desired. Serve with tomatoes.
* Recipe courtesy The Beef Checkoff
2. Toss tomatoes with remaining 1 Tbsp. olive oil in large bowl. Arrange tomatoes, cut sides up, on metal baking sheet. Roast in 325°F oven for 1 hr. or until skins are wrinkled and begin to brown.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 min. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, increase oven temp to 425°F. Sprinkle tomatoes with Parmesan cheese. Continue roasting an additional 8-10 min. or until cheese is melted and tomatoes are lightly browned. Season with salt and pepper, as desired.
4. Carve roast into slices; season with salt and pepper, as desired. Serve with tomatoes.
* Recipe courtesy The Beef Checkoff
Nutritional information:
Calories: 164; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 53mg; Total Carbs: 3g; Fiber: 1g; Protein: 21g; Sodium: 71mg;