30 December 2009

A Recipe for Top Sirloin Roast with Chimichurri Sauce

A Recipe for Top Sirloin Roast with Chimichurri Sauce

Happy New Year, bonne annéekali chronia

Well here we are at the end of another year. As we welcome in 2010 many of us will be attempting to maintain our healthy life styles. I for one indulged in more than my share of holiday sweets. Although I do try and counteract the sweet stuff with some healthy interjections as well which is why I opted for make- ahead sauces rather than the usual gravy, garlic mashed potatoes and roasted red onions for my roast. I served this delicious roast beef on Christmas Eve along with Herbed Salmon Bake and "Garides" or Shrimp Saganaki but there is absolutely nothing that says you can't enjoy it any of the 365 days of year.

 The New Year promises to be an exciting one with the Winter Olympics being here in Vancouver in February. The Olympic flame just left my home town of Cambridge and will arrive here in the valley in late January. It has been another great year of blogging, meeting new people and sharing delicious recipes hasn't it? I have learned so much from each and every one of you in more ways than you can imagine. I have enjoyed our past year together and look forward to all that 2010 brings!!!

selamat tahun baru, szczęśliwego nowego roku, feliz ano novo

 For a special dinner a roast has to be one of the easiest meals to prepare. Use either prime rib or top sirloin premium oven roast for this roast beef recipe. This roast was part of a buffet for Christmas Eve dinner and served with the choice of a delicious Argentinian Chimichurri Sauce or some traditional Creamed Horseradish all of which could be made ahead. Of course it is as delicious with the gravy if you so choose, but I am always of the philosophy that my time is better spent with my guests than in the kitchen!!! A nice bottle of red wine (Cabernet Sauvignon) was the perfect accompaniment for this type of meal.

feliz año nuevo, buon anno, akemashite omedetô

Both Argentina and the Dominican Republic claim Chimichurri Sauce as their own. As a spicy marinade and dipping sauce  chimichurri is a popular offering in many Latin and South American countries. This tasty sauce is perfect with grilled meats and as a dip for bread so why not serve it as a quick sauce with your roasts as well!!

bliadhna mhath ur, gelukkige nuwejaar, bon any nou

 The basic ingredients for chimichurri sauce can be purchased in any local supermarket which makes this a perfect no-fuss sauce you can make ahead. The purpose of having company is the pleasure of actually having the time to enjoy your company and not slaving away in the kitchen... so this sauce is perfect too!!! Chimichurri is an infusion of olive oil as the basic medium with lemon juice and minced fresh parsley joining the mix. From there you have free reign to make it your own. Garlic cloves and shallots can be minced and added to the mixture. Different recipes also call for the addition of salt and pepper, as well as basil, thyme or oregano. Some people prefer to add all of the spices for some extra zip and don't forget a little extra heat with some hot peppers!!!!. Chimichurri sauce should be allowed to set for a minimum of two hours before being served along with grilled meats or in this case your roast beef.
sretna nova godina, gelukkig Nieuwjaar,prost Neujahr

Once again I wish you all a safe and Happy New Year. I cherish the time I have spent with each and every one of you in 2009. We know that 2010 will rock!!!!!Learn to embrace your meat thermometer!!!

**Top Sirloin Roast with Chimichurri Sauce**
Serves 10

5 lb (2.5 kg) Beef Prime Rib or Top Sirloin Premium Oven Roast
3 tbsp chopped fresh thyme
2 tbsp chopped fresh rosemary
2 tablespoons olive oil
1 - 2 cloves garlic
sea salt
freshly ground pepper
1/4 cup grainy Dijon mustard

Combine the thyme, rosemary, olive oil, garlic clove(s),  pepper, and a pinch of sea salt in small food processor or blender. Throw mixture into a small bowl and mix with the mustard. Rub the mixture all over the roast and let sit at room temperature.

Place the roast beef, fat side down on a rack in the roasting pan. Insert a meat thermometer into the centre of the roast avoiding any fat or bone. Preheat your oven to 325°F and cook the roast for about 2 hours or until the meat thermometer registers 140°F for rare or 160°F for medium.

Transfer the roast to a cutting board. Tent with foil (shiny side down) and let stand for 10–15 minutes before cutting.

**Chimichurri Sauce**

1/2 cup olive oil
2 tablespoons fresh lemon juice
1/3 cup minced fresh parsley
1 clove garlic
2 minced shallots
3/4 teaspoon dried crushed red pepper
1 teaspoon minced basil, thyme or oregano, or mixture
Salt and pepper to taste

Combine all ingredients and let set for at least 2 hours before serving.

If you like this you may also enjoy:

Prime Rib Roast with Two Mushrroom Gravy and Herbed Yorkshire Pudding
Prime Rib Roast au Jus With Yorkshire Pudding - Kalofagas
Roast Beef - Simply Recipes
Traditional Roast Beef Dinner with Yorkshire Pudding and Port-Merlot Pan Sauce
Roast Beef with Butter Lettuce Pesto - Bon Appetit
Horseradish Crusted Roast Beef - Food and Wine

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips


  1. I love chimichurri! And Happy New Year to you too!!!!!!!!

  2. This chimichurri sauce is perfect for the roast beef. And I love the Happy New Year greetings from around the world.

  3. Wow, that meat is so deliciously cooked!! Sounds like a perfect meal :D Happy New Year, Val!

  4. The meat thermometer is your best friend for perfectly cooked beef.

  5. After eating beef on Christmas, I am now dying to eat more of it. It's such a rare treat to have a delicious beef roast. I love your chimichurri. I can just taste this meat with that sauce.

  6. Chimchuri is my fave sauce. I am nota sauce person per se..but this is so good ..happy new year to you too!!

  7. What a fantastic looking roast! The sauce sounds delicious. I don't cook meat that often but I might if I could count on it turning out as beautifully. I think I'll try this.

  8. I have heard of chimichurri sauce, but never tasted it. It sounds nice. Buon Anno!

  9. A lovely combo!

    Best wishes for 2010!



  10. I love chimichurri sauce. You make it sound so easy. Almost a 'no recipe needed' sauce.

    Happy New Year!

  11. chimichurri is quite a draw for me, and it's the perfect accent for your roast. great meal, val, and happy new year to you!

  12. What a beautiful roast!!! Looks delish with chimichurri sauce!

    Happy new year, darling!!!!

  13. Dare I say that chimichurri is also delicious on nice crusty piece of artisanal bread?

    Sounds like you had a wonderful holiday season, Val. All the best in the new year.

  14. How fun to have the winter olympics over your way!

    My husband would love this roast, especially with the chimichurri sauce.

    Happy New Year!

  15. Happy New Year Val! Can't wait to see whats in store for MTBT in 2010

  16. This looks great Val. I don't do beef that often here but I do make it sometimes to break up the monotony. I'm going to bookmark this for the next time I want to do something special for Grumpy!

  17. Mmm, I love chimichurri!
    Looks wonderful, Happy New Year!

  18. This is absolutely delicious dear Vall. I want to whsh a very Happy New years with a lot of blessings with your family, Huggsssss gloria

  19. What a gorgeous roast Val and great photo too.

    I love the new BloggerAid cookbook. Thanks so much for everything you did to make it possible. It's a real hit.

    I hope you and your family have a healthy and happy new year.

  20. A top sirloin is the most flavorful cut of meat in my opinion, and your roast looks so delicious, Val. The sauce is the perfect accompaniment.

    Best wishes to you for a healthy, happy and prosperous 2010.

  21. XRONIA POLLA Valli, and the very best for the new year!

  22. What a great meal. Happy New Year Val!

  23. That looks delicious, Val! I love chimichurri! Just got my Blogger Aid Cookbook! Can't wait to try some of the recipes! It is a GORGEOUS book!!

  24. I forgot to say Happy New Year!!!

  25. Your dish looks wonderful! Happy New Year Valli and wishing you the absolute best in 2010!

  26. This roast looks amazing, and I love the chimichurri sauce!

    Wishes for happiness and blessings in the coming year.

  27. Looks amazingly good! Happy New Year to you, Val. I hope that 2010 brings you all you ever dreamed of!

  28. You chimichurri sauce sound perfect , Val. Have a wonderful 2010 filled with peace, love , health and success to you and yours

  29. Happy New Year Val! I am jumping up & down reading the recipe for the sauce! Divine!! Hope 2010 is magical as magical can be!!
    Much love to you! {HUGS}

  30. Why don't we eat chimichurri all the time! There's a New Year's Resolution! Ken

  31. Oh I wish I had some of this right now! I agree with you about the meat thermometer!

  32. That looks just gorgeous...

  33. What a beautiful roast!!!! It looks perfectly rare. Now I'm hungry again...
    Happy New Year!

  34. Prime Rib was enjoyed as well in this household. If i can get a hold of fresh herbs in the winter...your chimichurri is on!

  35. And a voorspoedige nuwejaar to you too, dear Val!


Welcome to my home. Thank you for choosing to stay a while and for sharing our lives through food. I appreciate all your support, comments, suggestions, and daily encouragement.


This blog uses comment moderation therefore SPAMMERS, SELF-PROMOTERS and ADVERTISERS will be deleted.