Rosemary- Garlic Top Sirloin Roast

Rosemary-Garlic Top Sirloin Roast

Since top sirloin has no fat cap for flavor, a robust coating of herbs season the roast.
Ingredients:
Top Sirloin Roast
2 tablespoons Kosher salt, divided
4 teaspoons oil, divided
3 tablespoons Rosemary leaves
1 tablespoon garlic, crushed
5 anchovies
1/4 cup olive oil
Pepper, freshly ground
Pepper flakes
5 pieces kitchen string per roast
Sea salt

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Directions:

Lay the roast on a cutting board.  Cut the roast lengthwise equally into halves. Rub each half with 1 tablespoon of kosher salt divided.  Refrigerate uncovered overnight or for 24 hours.

Heat 2 teaspoons of oil almost to the smoking point.  Brown one of the roasts on all sides 6 to 8 minutes.  Place on a plate and let rest 10 minutes to cool.  Put another 2 teaspoons of oil in skillet and continue to brown the second roast and repeat.

Process to make a paste in food processor; 
3 tablespoons chopped rosemary leaves,
1 tablespoon crushed garlic
5 anchovies,
1/4 cup olive oil
When you have a nice paste consistency, add
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes  Quick pulse X 2.

Using 5 pieces of kitchen string, tie each of the roasts crosswise into a "loaf" at equal intervals.

Transfer the two roasts onto a rack and apply the paste onto the roasts.

Roast on the middle rack of a 225^ F. oven.  Using an internal thermometer 125^F for Medium Rare or 130^F. for 2 hours to 2 hrs 15 minutes.  

Remove from oven and tent with foil for 30 to 40 minutes. 

Heat oven to 500^ F. Remove twine.  Return to oven for 6 to 8 minutes.  Season with sea salt.  Slice in 1/4" thick slices.