Roasted Sirloin with Cranberry-Jalapeno Salsa

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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

Roasted Sirloin with Cranberry-Jalapeno Salsa

	Preheat oven to 350ºF.
	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.
	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.
	Meanwhile, blend cranberries, juice and sugar in food processor for 30-45 seconds.
	Transfer to a saute pan and add roasted red peppers, jalapeno, cilantro, lime zest and orange zest. Stir to mix.
	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.
	Serve sauce with sliced steak.

When removing peel for lemon and orange zest, be careful not to include the bitter, white pith.

Need help with this recipe? Go to: Roasting, Using a Meat Thermometer