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Sirloin – Perfect for steaks and roasts!

Posted on April 12, 2010 by in beef

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Sirloin has never been my favorite cut of steak. I have always maintained that you cannot beat the flavor of a well-aged rump of even a rib-eye steak.
Sirloin steak has never been my favorite, given the choice, I have always been partial to rump. Well, I think I might have changed my opinion about sirloin……
When cooking steak, you basically have two choices. My first choice would always be grilling , but unless you like your steak “blue” or medium/rare, you have no guarantee of having a soft and tender steak. The other option for cooking steak is to braise or oven-roast it. It takes much longer, but you will always be guaranteed of a soft, almost marrow like steak.
Week before last, my friend phoned me in a panic, she was given a big chunk of meat, vacuum-packed and what is she to do? That’s it, that was all the information I got from her. I assumed it was a steak because it was vacuum-packed, but she couldn’t give me any details of what cut it was, the weight etc. When she told me, that she was going to cut it in smaller pieces to freeze, I thought “yip, it is time to intervene!”. “Why don’t you bring the meat over on the weekend, bring all your children(they’re all married with children) and I’ll cook it for you!”
Last weekend I invited them all here for Lamb Curryand she brought the “piece of meat” and I have to tell you, even I was intimidated by the size of it at first. I am embarrassed to say that I thought it was a hunk of rump, but on closer inspection, I saw it was a whole sirloin, weighing in at 5.8kg or a whopping 12.8lbs! I could feed a crowd, yeah! Cutting the sirloin into steaks and cooking everyone’s steak to their preference can be quite an operation that requires fine timing, so for me the only option was to slow roast it in the oven. Sirloin has a thin layer of fat on the top, but other than that, it is quite a dry cut of beef, so it requires serious marinading  and pampering. So, do you feel adventurous? Let’s cook this roast together….


Sirloin Roast

For the spice rub

1/2 cup of dry coriander – dry fried and crushed in the mortar and pestle
1/2 cup fennel seeds
2 tbs dry chili flakes
1 tbsp smoked paprika
crushed black pepper
zest of 2-3 lemons
fresh rosemary – chopped
fresh thyme – chopped
about 1/2 cup olive oil – a little more if needed
juice of 2 lemons

Mix all the ingredients and rub on and into the sirloin. Place in a airtight container, if you have one big enough  or just cover with cling film and leave in the fridge for 2-3 days. Let that rub work it’s magic!

Roasting the sirloin

Ingredients

2 large onions
2 large carrots
3-4 stalks of celery
3 cloves of garlic
1 bottle of full-bodied red wine
salt

Preheat oven to 180C.
Normally I would brown my meat first on the stove top, but this sirloin was way to big, so I skipped this stage.
Season the sirloin with enough salt. Make amirepoix using the carrots, onions and celery. Place the mirepoix in the bottom of a very large casserole dish and lay the sirloin on top. Add the red wine and the garlic and cover with foil of the lid of the casserole. My sirloin was in the oven for about 3 hours. I then took it out of the liquid and placed it in the oven for just a little bit to brown the top, while cooked off the pan liquids to make a delicious red wine jous.

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16 Responses to “Sirloin – Perfect for steaks and roasts!”

  1. Rose&Thorn 12 April 2010 at 10:09 am #

    wow – I wish someone would give me a piece of meat like that! You certainly did it justice! Lovely.

  2. Juno 12 April 2010 at 11:52 am #

    This looks so mouth-watering, Nina. I can almost smell the aroma of roast beef!

  3. Peter M 12 April 2010 at 12:04 pm #

    I love sirloin, adore your marinade but I'm not sure about 2-3 days in the fridge? Won't the acid break down the meat too much or is this time period necessary for this particular large sirloin piece you have?

  4. Nina Timm 12 April 2010 at 12:28 pm #

    rose – ask and you will receive…..

    juno – it was mouthwatering yes!

    peter – normally when I do steaks, 1-2 hours will be quite enough, but I did not want to take a chance with the big piece of meat. Also, 2 lemons do not yield much juice, so to answer your question, my gambling in this case, paid off big time!

  5. ♥peachkins♥ 12 April 2010 at 12:43 pm #

    WOW! I love Sirloin! This looks juicy and flavorful..

    blowing peachkisses
    The Peach Kitchen
    peach and things

  6. Susan @ SGCC 12 April 2010 at 2:24 pm #

    Holy Moly! That is one huge hunk of beef! I have never made a roast beef before. With only 2 beef eaters in the family, I usually just grill a few steaks. Plus, I'm always worried I'll overcook it. Yours looks so good, I might have to break down and try it.

  7. Bellini Valli 12 April 2010 at 3:33 pm #

    That is one very large piece of meat. I am sure it was cooked to perfection and shared by all.

  8. Jan 12 April 2010 at 3:46 pm #

    Wow that's a nice piece of meat!
    I love the spice rub you made.

  9. Barbara Bakes 12 April 2010 at 7:14 pm #

    I've never roasted sirloin before. It sounds fabulous!

  10. Pam 12 April 2010 at 10:19 pm #

    I love this dry rub – so flavorful! I've never tried roasting a sirloin before.

  11. Juliana 12 April 2010 at 10:46 pm #

    Oh Nina, what a nice piece of meat…I cannot resist meat 🙂 Love the rub that you used…must taste so yummie!

  12. Susan from Food Blogga 13 April 2010 at 2:47 am #

    I adore that dry rub. That alone makes me want to go out and buy some steaks now!

  13. polwig 13 April 2010 at 5:14 am #

    This dry rub sounds amazing… Yum Yum… my mouth is watering.

    http://polwig.com

  14. Marisa 13 April 2010 at 4:38 pm #

    Names, I need names! So I can also beg a piece of meat like that for myself. 🙂 Your spice rub sounds amazing – loving the fennel in there, such an underrated herb.

  15. Jeanne @ CookSister! 23 April 2010 at 2:57 pm #

    Dis nou 'n ernstige stuk vleis!! Have never thought to roast sirloin so now I'm intrigued…

  16. Arnie 21 March 2011 at 10:18 am #

    The Best!


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