once in awhile I crave meat.
Doesn’t happen very often.
But when it does,
This is what I want.
Roasting a large chunk of sirloin is quite a simple task, which rewards us with the tenderest roast with the most perfect pinkish center. The main principle works on inserting the roast for short periods of time in the oven, letting it rest out side, and in the oven again. Doing so insures that the roast gets an even color and the outer layer doesn’t dry out. The goal is to get to a final temperature of 50-52 degrees in the center of the roast
Take the sirloin out of the refrigerator 3 to 4 hours before roasting time. Season well with olive oil, sea salt, coarse ground black pepper and 10 wild sage leaves roughly chopped. Preheat the oven to 250C. Put the roast on an oven rack and put it in the oven. After 8 minutes take it out and let it rest on the counter for 15 minutes. Repeat that procedure 3 times and after the 3rd time put a thermometer inside the middle of the roast and check its internal temperature. Once you get to a temperature of 50-52 degrees- your roast is ready.
(If you yet to get to the final temperature return to oven for another 4 minute.)Once your roast has rested for 2 hours, using a sharp chefs knive, carve thinly.
Perfectly enjoyed over a green salad,
With a side of chimichurri,
Or in a sandwich!
Any way you choose I promise you a meaty pleasure.