Monday, December 14, 2009

Top Sirloin Roast and Pilaf

Men - real men that is - love meat. What kind...doesn't really matter. Fish, poultry, mutton, pork, shellfish, game, and perhaps most of all - BEEF. There are so many magnificent beef dishes, it would be quite impossible to name them all. If you're a beef lover, there are a few special cuts that really stand out and some of them can be suprising. The universal rule of thumb is to eat organic and prime grade USDA beef. The top picks for me are tenderloin, filet, and ribeye. Some lesser known and more economic options are top sirloin roast (see above), skirt steak, and flank steak. Don't be fooled, these options can be AMAZING when properly prepared.

In fact, the top sirloin roast can be prepared for substantially less than a tenderloin with surprisingly similar results. One tip for even better flavor and tenderness is to allow the meat to dry age (uncovered) on a rack with drip pan for 48 hours in the fridge. Once aged, sear in a dutch oven or large pan on high heat to promote a nice brown crust. Rub the beef down with a light coat of olive oil, along with a liberal application of salt, fresh cracked pepper, and fresh chopped garlic. Place on a roasting rack to finish in the oven on low heat of 250 degrees until internal temperature reaches 110 degrees (about an hour). Finish at 500 degrees for about 15 minutes or until internal temperature reaches 135-140 degrees. Serve with rice pilaf with beef stock, potatoes, and jus. Pair with a medium to full bodied red wine.

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