Rosemary-Garlic Top Sirloin Roast

Name: Rosemary-Garlic Top Sirloin Roast
Yield: Serves 8 to 10
Ingredients: 5 - 6 pound, top sirloin roast (1 roast), boneless, center-cut; 2 tablespoons, kosher salt; 4 teaspoons, extra-virgin olive oil; 1/4 cup additional, extra-virgin olive oil; 3 tablespoons, chopped fresh rosemary; 4 , garlic cloves, minced; 6 , anchovy fillets, rinsed and patted dry; 1 teaspoon, pepper; 1/4 teaspoon, red pepper flakes; , coarse sea salt (optional)

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Appears in Cook's Illustrated November/December 2014

Main Courses

Beef

Roasts

Top sirloin offers great beefy flavor and decent tenderness, but this cheap cut also has its challenges. Our goal: figuring out how to make it worthy of the holiday table.

SERVES8 to 10

TIME3 hours, plus 24 hours brining and 30 minutes resting

has video

WHY THIS RECIPE WORKS

We took a relatively humble sirloin roast and transformed it into an elegant holiday meal with a few simple refinements. Cutting the large, oddly shaped roast in half and then tying it along its length gave us two round, attractive cylinder...

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