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Peppered Top Sirloin Roast with Sauted Broccolini
Courtesy of The Beef Checkoff
Servings: 6
Prep Time: 30 Min.
Cook Time: 75 Min.
What you need:
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1 beef top sirloin petite roast (1-1/2 to 2 lb.)
1 Tbsp. seasoned pepper
1/2 c. crumbled blue cheese
1/4 c. butter, softened
1 Tbsp. chopped green onion
12 oz. Broccolini, trimmed
1 red onion, cut into 1/2-in. thick slices and separated into rings
1/4 c. water
What to do:
1. Preheat oven to 325F. Press seasoned pepper evenly onto all surfaces of beef roast.
2. 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 325F oven 60-75 min. for medium rare to medium doneness.
3. Meanwhile, combine cheese, butter and green onion in small bowl until well blended; set aside.
4. Spray large nonstick skillet with nonstick cooking spray; add Broccolini, onion and water. Cover and cook over medium-high heat 3 min. Remove cover and continue cooking 2-4 min. or until water has evaporated and Broccolini is crisp-tender and lightly browned, stirring frequently. Remove from heat. Immediately add 2 Tbsp. blue cheese mixture; stir until butter is melted. Season with salt and ground black pepper, as desired. Keep warm.
5. Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 min. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
6. Carve roast into slices; season with salt, as desired. Serve with vegetables and remaining blue cheese butter.

*Nutrition information per serving (1/6 of recipe)

* Cook's Tip: Broccolini is also referred to as baby broccoli.

* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 277;   Total Fat: 16g;   Saturated Fat: 8g;   Cholesterol: 102mg;   Total Carbs: 7g;   Fiber: 1g;   Protein: 29g;   Sodium: 176mg;  
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