BEEF CHECKOFF Crumb-Crusted Top Sirloin and Roasted Potatoes With Bourbon Sauce.
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Beef rib roasts aren't the only option for a holiday roast. Your meat market should be able to cut a beef top sirloin steak extra-thick -- a 2-inch cut -- that will make a delicious and tender roast that may cost up to $3 per pound less than dressier beef roasts. This crumb-crusted treatment makes a handsome presentation on the Christmas table, and a flavorful meal.
Crumb-Crusted Top Sirloin and Roasted Garlic Potatoes With Bourbon Makes 6 to 8 servings
Roasted Garlic Potatoes:
2 large russet potatoes, each cut lengthwise into 8 wedges (about 11/2 pounds)
1 teaspoon olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
For the roast:
1 boneless beef top sirloin steak, cut 2 inches thick (about 21/2 pounds)
1 tablespoon prepared spicy brown mustard
1 clove garlic, minced
1/4 teaspoon pepper
1/2 cup soft whole wheat bread crumbs (see cook's notes)
2 tablespoons chopped fresh parsley
Bourbon Sauce:
1/2 cup ready-to-serve beef broth
2 tablespoons bourbon
1/4 cup half-and-half
Freshly ground pepper
Cook's notes: To make soft bread crumbs, place torn bread in food processor or blender container. Cover; pulse on and off to form fine crumbs. One and one-half slices makes about 1 cup crumbs.
Preliminaries: Heat oven to 425 degrees.
Prepare roasted garlic potatoes: Place potato wedges in 15-by-10-inch metal baking pan. Combine oil, garlic, salt and pepper in small bowl. Drizzle over potatoes; toss to coat. Spread potatoes in single layer. Set aside.
Prepare the roast: Combine mustard, garlic and 1/4 teaspoon pepper in same small bowl; spread evenly onto beef.
• Combine bread crumbs and parsley in another small bowl. Pat mixture evenly over mustard mixture. Place steak on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
• Place beef and potatoes in preheated oven. Roast for 25 minutes; turn potatoes. Continue roasting 15 to 20 minutes to medium rare (135 degrees internal) to medium (150 degrees) doneness for steak and until potatoes are tender. (The meat will continue to cook after it has been removed from the oven. Remove steak when meat thermometer registers 135 for medium rare; 150 for medium.)
• Transfer steak to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. Temperature will continue to rise about 10 degrees, to reach 145 degrees for medium rare; 160 degrees for medium.
Prepare bourbon sauce: Meanwhile, add broth and bourbon to roasting pan; bring to a boil over medium heat, stirring until browned bits attached to pan are dissolved. Boil 2 minutes. Add half-and-half; bring to a boil. Season with pepper, as desired. Keep warm.
Presentation: Carve steak into slices. Spoon sauce over beef. Serve with potatoes.
Source: National Beef Cattlemen's Association and the Beef Checkoff, online at Beefitswhatsfordinner.com.