Spice-Crusted Sirloin Tip Roast

The key to composing a perfect spice mix is blending bold flavors without any one of them stealing the spotlight. This spice-crusted beef roast achieves that goal with lemon-scented coriander, piney rosemary and anise-scented tarragon. All of these flavors coalesce with the peppers, salt and cinnamon to enhance, not overpower, the beef.

SPICE MIXTURE

2 teaspoons coriander seeds, crushed*
1 1/2 teaspoons coarse sea salt
1 teaspoon dried rosemary
1/2 teaspoon dried tarragon
1/2 teaspoon garlic powder
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper

BEEF

1 tablespoon extra-virgin olive oil
3 lb. sirloin tip beef roast, netting and string removed, patted dry

1. Heat oven to 350ºF. Line small rimmed baking sheet with foil. Combine spice mixture ingredients in small cup.

2. Heat oil in large nonstick skillet over medium-high heat until hot. Cook beef 5 to 6 minutes, turning to brown all sides; place on baking sheet. Sprinkle spice mixture over top of roast; pressing to adhere.

3. Bake 1 hour to 1 hour 15 minutes or until internal temperature in center of roast reaches 135ºF. to 140ºF. for medium rare. Cover loosely with foil; let stand 15 minutes before thinly slicing.

6 servings

PER SERVING: 370 calories, 11 g total fat (3.5 g saturated fat), 63 g protein, 1 g carbohydrate, 155 mg cholesterol, 520 mg sodium, .5 g fiber

TIP *Crush coriander seeds in small spice grinder or with mortar and pestle.


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