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Top Sirloin Petite Roast with Parmesan Roasted Tomatoes

A fresh parsley rub gives this tasty Top Sirloin Petite Roast a unique twist. Served with cheesy roasted tomatoes, this will only taste like you spent all day in the kitchen!

Top Sirloin Petite Roast with Parmesan Roasted Tomatoes

Cook Time: 2 hrs

Servings: 8

Ingredients: 7

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Ingredients

Preparation

  1. Step 1

    Preheat oven to 325°F. Place parsley, garlic, pepper and 1 tablespoon olive oil in food processor or blender container. Cover; process until just blended. Rub mixture evenly over all surfaces of Top Sirloin Petite Roast. 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.

  2. Step 2

    Toss tomatoes with remaining 1 tablespoon olive oil in large bowl. Arrange tomatoes, cut sides up, on metal baking sheet. Roast in 325°F oven for 1 hour or until skins are wrinkled and begin to brown.

  3. Step 3

    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.) Meanwhile, increase oven temp to 425°F. Sprinkle tomatoes with Parmesan cheese. Continue roasting an additional 8 to 10 minutes or until cheese is melted and tomatoes are lightly browned. Season with salt and pepper, as desired.

  4. Step 4

    Carve roast into slices; season with salt and pepper, as desired. Serve with tomatoes.

Nutrition Information

219 Calories

0 %*

3g SAT FAT

0 %DV**

28g PROTEIN

0 %DV

2.6 mg IRON

0 %DV

5.2 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, 1/6 of recipe: 219 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 70 mg Cholesterol; 94 mg Sodium; 5 g Total Carbohydrate; 1.4 g Dietary Fiber; 28 g Protein; 2.6 mg Iron; 8.3 mg NE Niacin; 0.7 mg Vitamin B6; 1.2 mcg Vitamin B12; 5.2 mg Zinc; 33.7 mcg Selenium; 106.8 mg Choline.

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

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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