Top Sirloin Petite Roast w/ Parmesan Roasted Tomatoes
Courtesy of The Beef Checkoff 8 Servings • 15 Min. Prep Time • 85 Min. Cook Time| Ingredients |
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| 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 |
Directions:
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
Nutrition:
Calories: 164; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 53mg; Total Carbs: 3g; Fiber: 1g; Protein: 21g; Sodium: 71mg;