YANKEE-DOODLE SIRLOIN ROAST
In the spirit of July Fourth, my sister and I planned a theme menu for our families that included this wonderful grilled roast. Marinating the meat overnight really boosts the flavor. This entree kept us out of the kitchen and was a nice change from the usual burgers and hot dogs. -Laurie Neverman, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 12-14 servings.
Number Of Ingredients 9
Steps:
- In a shallow dish, combine the first eight ingredients; add roast and turn to coat. Cover and refrigerate overnight., Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing.
Nutrition Facts : Fat 8 g fat (2 g saturated fat), Cholesterol 69 mg cholesterol, Sodium 247 mg sodium, Carbohydrate 2 g carbohydrate, Fiber trace fiber, Protein 25 g protein.
ROAST SIRLOIN OF BEEF
Gary Rhodes' delicious, succulent roast beef dish is perfect for a Boxing Day lunch or an alternative Christmas Day roast. And it only calls for four ingredients!
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course
Time 2h40m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
- Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
- Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.
Nutrition Facts : Calories 331 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 36 grams protein, Sodium 1.47 milligram of sodium
YANKEE-DOODLE SIRLOIN ROAST
Make and share this Yankee-Doodle Sirloin Roast recipe from Food.com.
Provided by Scarlett516
Categories Roast Beef
Time P1DT1h30m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add roast. Seal bag and turn to coat; refrigerate overnight.
- Drain and discard marinade. Place roast on a rack in a shallow roasting pan.
- Bake, uncovered, at 350°F for 1 1/2-2 1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F, medium 160°F, well-done 170°F). Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 309.8, Fat 17.5, SaturatedFat 5.3, Cholesterol 98.4, Sodium 573.4, Carbohydrate 4.7, Fiber 0.1, Sugar 3.9, Protein 32.1
YANKEE-DOODLE SIRLOIN ROAST
In the spirit of July Fourth, my sister and I planned a theme menu for our families that included this wonderful grilled roast. Marinating the meat overnight really boosts the flavor. This entree kept us out of the kitchen and was a nice change from the usual burgers and hot dogs. -Laurie Neverman, Green Bay, Wisconsin
Provided by Allrecipes Member
Time 2h10m
Yield 12
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add roast. Seal bag and turn to coat; refrigerate overnight.
- Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 1-1/2 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 4.6 g, Cholesterol 100.1 mg, Fat 27 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 9.7 g, Sodium 582.6 mg, Sugar 4 g
ROAST SIRLOIN OF BEEF WITH CARAMELIZED ONIONS AND MUSHROOMS
Provided by Food Network
Time 1h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
- Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter.
- Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes.
- Carve roast. Serve with onions, mushrooms and gravy.
GARLIC HORSERADISH SIRLOIN ROAST
Did this for dinner today, very delicious with apricot glazed carrots and garlic mashed potatoes, Mmm so good! from Canadian Living magazine.
Provided by Derf2440
Categories Roast Beef
Time 2h10m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- With a sharp knife tip, cut about 40 slits all over roast.
- Stuff each slit with a garlic sliver.
- In a small bowl, whisk together mayonnaise, horseradish, sage, salt and pepper, brush all over roast.
- Place onions in centre of roasting pan, place roast on top of onions.
- Roast in 325°F oven until thermometer registers 160°F for medium, about 2 hours.
- Transfer to cutting board and tent with foil, let stand for 10 minutes before carving.
- Skim fat from pan juices.
- Pour in beef stock and Worcestershire sauce, bring to boil, stirring scraping up brown bits.
- Whisk cornstarch with 1 tablespoon water, whisk into pan and cook, whisking until thickened and glossy, about 2 minutes.
- Strain and serve with beef.
Nutrition Facts : Calories 57.8, Fat 2.6, SaturatedFat 0.4, Cholesterol 2.6, Sodium 334.5, Carbohydrate 7.8, Fiber 1.2, Sugar 3, Protein 1.1
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