Saturday, June 30, 2012
Sirloin Tip Roast with Garden Salad
It was the smallest, cutest little roast I've ever seen. It was just a hair over 1 pound of Angus beef and it looked like an overgrown filet. It was $5.02 which is $2.51 per person for protein, well within my budget. I bought a large turnip because that was all they had.
I let the roast warm up on the counter for close to half an hour before seasoning it with my Beef Rub. I seared it all round, inserted the meat thermometer and put it on a pan rack in the oven at 250º. I immediately started on the turnip, they take a hour to cook. I cut off about a third of it for tonight and put the rest back in the fridge. Now I'll have to be creative to use up the rest of it, that should be fun.
I peeled a carrot and put it in with the turnip. A little salt and cover with water, bring to a boil and simmer for an hour. Drain and mash, add butter and salt if needed and whip with a fork. Nothing special about the mashed potatoes. I added only butter and salt.
The salad is fresh from the garden. I picked the lettuce along with some oregano, chives and parsley. A simple vinaigrette of olive oil/rice oil and balsamic vinegar. A pinch of salt, 1/8 tsp onion powder and mixed pepper. I whisked it up and added the chives, oregano and parsley. Toss the salad in the dressing while adding some fresh grated parmesan. It tasted great.
The roast was a little tougher than I expected but it was full flavor. Creamed horseradish condiment. We have some horseradish in the garden but I haven't tried making my own yet. Still suburban standard plating but I did remember to add chives and parsley this time. I butchered these last slices so they didn't lie nicely. The other plate had a nice fan so I know I can do it.