Top Sirloin Petite Roast with Parmesan Roasted Tomatoes

Ingredients

  • 1 beef Top Sirloin Petite Roast (1-1/2 to 2 pounds)
  • 1 cup lightly packed fresh parsley leaves
  • 2 cloves garlic
  • 1 teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 8 plum (roma) , cut in half lengthwise, seeded
  • 2 tablespoons shredded Parmesan cheese
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Mediterranean Beef Pinwheels

Ingredients

  • 1 beef Flank Steak (1-1/2 to 2 pounds)
  • 1/3 cup lemon juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons dried oregano leaves
  • 1/3 cup olive tapenade
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup crumbled low-fat feta cheese
  • 4 cups grape or cherry tomatoes

     

  • 1/2 teaspoon salt

Texas T-Bone Steak

Ingredients

  • 2 T-Bone steaks
  • ½ tsp. jalapeño powder
  • ½ tsp. garlic powder
  • ¼ tsp. cumin
  • 1-2 Tbsp. butter
  • Salt to taste

Directions

  1. Preheat oven to 275°F.
  2. In a bowl, combine jalapeño powder, garlic powder and cumin. Stir to combine.
  3. Season the T-Bones generously on both sides with salt. Season again on both sides with jalapeño powder, garlic and cumin blend.
  4. Place steaks on broiler pan and put into preheated oven.
  5. Cook until internal temperature reaches 125°F. (About 45-60 minutes)
  6. Let steaks rest for 10 minutes under foil.
  7. Preheat skillet until piping hot.
  8. Sear steaks 1 minute per side. Serve immediately.

One Pan Roasted Beef Tri-Tip & Brussels Sprouts

Ingredients

  • 1 beef Tri-Tip Roast (about 2 to 3 pounds)
  • 1-1/2 teaspoons salt, divided
  • 1-1/2 teaspoons fresh cracked black pepper, divided
  • 1 teaspoon minced garlic
  • 2 pounds Brussels sprouts, trimmed and quartered

Directions

  1. Preheat oven to 425°F. Combine 1 teaspoon salt, 1 teaspoon pepper and garlic; press evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so that tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
  2. Lightly coat Brussels sprouts with nonstick cooking spray. Add remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper; toss to coat. Arrange Brussels sprouts around roast in roasting pan.
  3. Roast 425°F oven for 40 to 50 minutes for medium rare; 50 to 60 minutes for medium doneness. Remove roast when meat thermometer registers 135°F for medium rare, 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare, 160°F for medium.) Brussels sprouts should be crisp around the edges and tender. Carve roast into slices. Serve with Brussels sprouts.