ROASTED SIRLOIN WITH HERBED SALT CRUST

If Standing Rib roast is your the centerpiece of your Christmas dinner, this recipe from the Beef Commission with help you serve a showcase roast that is less expensive than a Standing Rib.
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Roasted Sirloin with Herbed Salt Crust
Makes 10-12 servings.
Total preparation and cooking time: 1-1¼ hours

This delicious and budget-friendly holiday beef roast allows you to experience one of America's favorite steaks in a new form, as a savory and celebratory roast!

1 boneless beef top sirloin steak, cut 2 inches thick (about 2 pounds)
2 tablespoons finely chopped fresh basil
2 teaspoons finely chopped fresh oregano
1 tablespoon finely chopped fresh parsley
1 tablespoon coarse salt
1 tablespoon olive oil
1 teaspoon coarse grind black pepper

Heat oven to 425°F. Combine basil, oregano, parsley, salt, oil and pepper in small bowl; press evenly onto beef steak.

Place steak on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 40 to 45 minutes for medium rare to medium doneness.

Remove steak when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Carve steak into slices.

Cook's Tips:
You may need to order this specialty cut in advance from your meat department or butcher.