Rosemary-Garlic Top Sirloin Roast | America's Test Kitchen
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.
Keywords
- Roasts
- Main Courses
- Beef
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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