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Peppered Top Sirloin Roast with Sautéed Broccolini

A Top Sirloin Petite Roast is simply seasoned with pepper and cooked to juicy perfection. Meanwhile broccolini is sautéed and served with a blue cheese butter that is perfect with meat and vegetables.

Peppered Top Sirloin Roast with Sautéed Broccolini

Cook Time: 1 hrs 45 mins

Servings: 8

Ingredients: 8

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Ingredients

Preparation

  1. Step 1

    Preheat oven to 325°F. Press pepper evenly onto all surfaces of beef Top Sirloin Petite Roast.

  2. Step 2

    Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 60 to 75 minutes for medium rare to medium doneness.

  3. Step 3

    Meanwhile, combine cheese, butter and green onion in small bowl until well blended; set aside.

  4. Step 4

    Spray large nonstick skillet with nonstick cooking spray; add Broccolini, onion and water. Cover and cook over medium-high heat 3 minutes. Remove cover and continue cooking 2 to 4 minutes or until water has evaporated and Broccolini is crisp-tender and lightly browned, stirring frequently. Remove from heat. Immediately add 2 tablespoons blue cheese mixture; stir until butter is melted. Season with salt and ground black pepper, as desired. Keep warm.

    Cooking Tip: Broccolini is also referred to as baby broccoli.

  5. Step 5

    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 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

  6. Step 6

    Carve roast into slices; season with salt, as desired. Serve with vegetables and remaining blue cheese butter.

Nutrition Information

277 Calories

0 %*

8g SAT FAT

0 %DV**

29g PROTEIN

0 %DV

3 mg IRON

0 %DV

6.4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 277 Calories; 144 Calories from fat; 16g Total Fat (8 g Saturated Fat; 5 g Monounsaturated Fat;) 102 mg Cholesterol; 176 mg Sodium; 7 g Total Carbohydrate; 0.4 g Dietary Fiber; 29 g Protein; 3 mg Iron; 5.8 mg NE Niacin; 0.6 mg Vitamin B6; 3.4 mcg Vitamin B12; 6.4 mg Zinc; 31.4 mcg Selenium; 4.6 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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