|Barely medium rare at 132f, perfect for us!|
And get this....it is extra lean. Yeah, I know, that "extra lean" would normally make me assume it is "dry and tasteless" too but nothing could be further from the truth. Earlier this year, the American Heart Association certified three cuts of beef as "extra lean", meaning they have met the AHA's criteria for low cholesterol and saturated fats.
- Boneless top sirloin petite roast
- Top sirloin fillet
- Top sirloin kabobs
She and I talked some after the questionnaire and I learned a lot more about the nutritional value of these cuts. I was going to buy the boneless top sirloin petite roast anyway because I thought it looked fresh and perfect for the grill. Knowing they were lower in saturated fat AND cholesterol than a boneless skinless chicken thigh made that decision even easier.
I was wary of the "extra lean" factor but wanted to avoid covering it with a lot of sauces that would just add fat back in. Instead I threw together a "Cajun-ish" flavorful wet rub and fire roasted it.
Fire Roasted "Cajun-ish" Top Sirloin Petite Roast
- 1 1/2 to 2 lb boneless top sirloin petite roast
- 1 tsp olive oil
- 1 tsp fresh thyme
- 3/4 tsp Kosher salt
- 1/2 tsp dried minced garlic
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp white pepper
- 1 1/2 cups beef stock
- 1 clove garlic, peeled but left whole
- 1/4 tsp black pepper
- sprig of fresh thyme (optional)
- Preheat your grill to 350f. Have the grill set up for a two zone fire so you can switch from indirect to direct heat.
- Whisk the oil and seasonings together into a "wet rub" and slather this rub all over the roast.
- Combine the au jus ingredients in a pan.
- Roast the beef over indirect heat on a rack directly over the au jus pan until it reaches your desired degree of doneness. We prefer rare/medium rare so I cooked mine for about 50 minutes until it reached an internal temperature of 130f. I also like to flip my roast about half way through the estimated cooking time for even cooking.
- Sear roast over direct flame for about 1 minute per side to crisp and darken the outer crust. Whisk and strain the au jus into a warm bowl.
- Remove from heat and let rest 10 minutes before slicing. Serve with the au jus
You could cook this in an oven and then pan sear it at the end or just crank the oven temp up to 500 for the last 5 minutes.
When I sampled the first slice off of the cutting board I was immediately impressed. It is melt in your mouth tender like beef tenderloin but has the rich flavor of a strip loin steak. The flavor of the beef really shines and the little spicy kick of the rub didn't overpower the tastes but added to it. The family readily agreed. We will definitely be adding this rich yet healthy cut o' beef to our shopping list regularly.
Did I mention...it is steak and has less saturated fats than a boneless skinless chicken thigh!?! (Learn more at www.beefitswhatsfordinner.com)
|See why I was going to buy it anyway before I knew the health benefits?|
|Look for the "Heart Check" symbol on your meat aisle.|
|A loaf pan sized foil pan fits perfectly to add the drippings to the au jus.|
|Searing direct at the end helps form a flavorful crust.|
|Make it a meal - Fresh green beans, garlic/rosemary roasted potatoes, and the au jus.|
[Standard Disclaimer] I received no compensation for this post although I did receive a $20 Food City gift card for participating in their questionnaire at the store.