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Roasted Sirloin with Cranberry-Jalapeno Salsa
The centerpiece of a beautiful holiday party. |
Prep: 20 minutes
Cook: 1 to 1-1/2 hours
Servings: Serves 8
| 2-3 |
lb. top sirloin cut into 2-inch thick slices |
| 1-1/2 |
tsp. dried or fresh rosemary leaves, crushed |
| 1 |
cup fresh cranberries |
| -- |
Juice of 1/2 an orange |
| 1/3 |
cup sugar |
| 1 |
jar (7 ounces) roasted red peppers, drained and diced |
| 1 |
small jalapeno, seeded and diced |
| 3 |
Tbsp. chopped cilantro |
| -- |
Zest of half a lime |
| -- |
Zest of half an orange |
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Preheat oven to 350ºF. |
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Press rosemary into both sides of sirloin steak. Place steak on a rack in a shallow roasting pan and cook for 50-60 minutes (or 16-20 minutes per pound) in 350ºF oven. |
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Remove steak when a meat thermometer inserted in center reaches 135ºF for medium-rare. Allow to rest for 10 minutes before carving into thin slices. |
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Meanwhile, blend cranberries, juice and sugar in food processor for 30-45 seconds. |
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Transfer to a saute pan and add roasted red peppers, jalapeno, cilantro, lime zest and orange zest. Stir to mix. |
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Allow sauce to stand for at least 30 minutes for flavors to blend. Warm sauce over low heat before serving. Do not boil. Add salt to taste. |
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Serve sauce with sliced steak. |
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| When removing peel for lemon and orange zest, be careful not to include the bitter, white pith. |
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| Need help with this recipe? Go to:
Roasting,
Using a Meat Thermometer |
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