Friday, October 21, 2011

Boneless Top Sirloin Petite Roast

I found a new favorite cut of beef today - the boneless top sirloin petite roast.

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
I was checking out a "boneless top sirloin petite roast" at Food City when a nicely dressed woman asked if she could ask me a few questions.  At first I thought she was hitting on me because that happens all the time (ha ha!).   She was conducting an in-store survey about consumer views on lean beef and related marketing.

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
Serves 4

Ingredients
  • 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
For the au jus
  • 1 1/2 cups beef stock
  • 1 clove garlic, peeled but left whole
  • 1/4 tsp black pepper
  • sprig of fresh thyme (optional)
Instructions
  1. Preheat your grill to 350f.  Have the grill set up for a two zone fire so you can switch from indirect to direct heat.
  2. Whisk the oil and seasonings together into a "wet rub" and slather this rub all over the roast.
  3. Combine the au jus ingredients in a pan.
  4. 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.
  5. 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.
  6. Remove from heat and let rest 10 minutes before slicing.  Serve with the au jus
Notes
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.

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29 comments:

  1. Perfectly cooked and perfectly photographed Chris.
    Sam

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  2. I will defiantly have to look for this cut when I'm at the store next time. It looks amazing!! I love the spices and au jus you've prepared to accompany. Delicious!

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  3. Gotta find me one of those! Look delicious and I love your technique for the au jus.

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  4. Could that be any more perfect!!!!

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  5. This is looks so delicious. The seasoning mix looks great. And as usual, great pictures. I really need to get back to healthier cooking.

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  6. Ugh. I have enchiladas coming out of the oven in 2 minutes and now all I can think of is how mouthwatering this looks. The whole plate looks like a perfect meal to me.

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  7. That piece of meat looks perfect!Love all the pictures, Chris!

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  8. I can say only one thing: OH, MY GOODNESS!

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  9. I'd never heard of this cut, but will look for it. You cooked it perfectly for me and I could tell it was reverse sear just from the photo - which was also excellent.

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  10. I thought I posted a comment yesterday, but I've been having problems with that. A mystery. In any case, I had to come back and look at this beef again. It's magnifique!

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  11. your pictures are always so beautiful! i love the sound of that cut of meat, i'm getting it next time i'm at the store. delicious!

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  12. How positively delicious! This couldn't look any more perfect or enticing - your pictures belong in a magazine. Thanks for the nice comment on my garlic spaghetti!

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  13. Maybe excellent chefs like yourself can cajole some taste from lean meat, but the rest of us want fatty, unhealthy cuts!

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  14. I'll be looking for this cut of meat the next time I grocery shop. It looks amazing and cooked to perfection like usual! Great photos Chris.

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  15. Who would have thought that extra lean would look so fantastic and taste so good? Chris- where did you find this roast? Was it tied up all perfect like that or did you do that? I really want to try this recipe...thanks!


    Kim in MD

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  17. That looks ever so very tasty! I'll have to give it a try. I've got a steak de burgo recipe that's just calling this roast's name.

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  18. Well, I've always been a fan of extra lean but I'm glad you're coming around as well. If anyone could make it taste good, it's you!

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  19. This looks delicious. I think I'll cook this in an oven and then pan sear it.

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  20. Beef is my absolute favorite, about any kind but this is a new one to me. I'll be asking the butcher about this. The rarer, the better.

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  21. I couldn't find this cut so took your picture to Fresh Market and had the butcher look at it. He said it was from the Rib Eye roast and he could cut it for me any time. Great pictures and thanks for the recipe!

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  22. WOW, the fact that this looks so tasty and I dont have to feel guilty about it- def. going to be giving this a try!

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  23. The butcher At Fresh Market cut me one today and I will give it a try. It's a 3-pounder, so will have plenty of leftovers. He cut it off a rib-eye roast and netted it. Have never seen this cut in any meat counter, so it pays to know a good butcher!

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  24. I really like the loaf pan under the roasting rack, that's a great idea.

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  25. I've never heard of this cut, but will definitely be looking for it. How much is the per/lb cost??

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