Smoked Paprika Sirloin Roast with Salsa Verde

Prep time: 15min
Total time: 70min
Serves: 10
2 1/2 lb
Sterling Silver® Top Sirloin Roast
1.25 kg
1 tbsp
olive oil
15 mL
1 tsp
smoked paprika
5 mL
1/2 tsp
ground cumin
5 mL
1/2 tsp
dried oregano
2 mL
Salsa Verde (optional, make several hours ahead):
1/4 cup
capers, finely chopped
60 mL
1/4 cup
finely chopped fresh parsley
60 mL
1/4 cup
olive oil
60 mL
jarred anchovies, minced
garlic cloves, minced
1 tsp
Dijon mustard
5 mL
1 tsp
red wine vinegar
5 mL
pinch hot chili flakes
Per serving (1/10 of the recipe):
8 g
saturated fat
2.5 g
27 g
70 mg
55 mg


  1. Preheat oven to 230˚C (450˚F). Place beef in roasting pan. In small bowl, mix together 1 tbsp (15 mL) olive oil and the paprika, cumin and oregano. Brush mixture onto the meat.

  2. Roast 20 min., then reduce oven temperature to 160˚C (325˚F). To cook to rare, roast another 25 to 30 min. For medium-rare, roast another 30 to 35 min., or until an instant-read meat thermometer reaches 63˚C (145˚F ). Or cook to preferred doneness.

  3. Transfer roast to a plate; brush with pan juices. Tent with foil; rest 10 min. Thinly slice roast and serve with salsa verde (below), if desired.

  4. Make salsa verde several hours ahead to allow flavours to blend. Serve as a condiment with roast. In small bowl, mix together capers, parsley, oil, anchovies, garlic, mustard, vinegar and chili flakes. Chill. Bring to room temperature before serving.

Product Recall : Red Onions from USA