Meeting with representatives from commodity groups is part of the job of a food editor. A fun part. Those meetings are often over dinner, which makes for good food, interesting conversation and unusual uses for their products.
When Mary Bartz (director, food communications, for the National Cattlemen’s Beef Association) and Brenda McDowell (her publicist) met with me, they shared a thick-cut sirloin, a not-often requested cut of beef, explaining that the 2 1/2 pound roast would serve 10 – 12.
A nonbeliever, when I used the one they gave me for a dinner party shortly afterward, I also cooked some pork tenderloin in addition to the beef to feed my 10 guests. But Mary and Brenda were so right; my family enjoyed steak sandwiches made from the leftovers. This roast does serve 10 easily!
To make this Roasted Thick-Cut Sirloin with an Herbed Salt Crust, first ask your butcher for a top sirloin cut 2 inches thick.
Heat oven to 425°F. Combine 2 T each fresh chopped basil and oregano, 1 T fresh chopped parsley, 1 T coarse sea salt, 1 T olive oil and 1 t pepper in small bowl; press evenly onto both sides of the beef steak.
Place steak on rack in shallow roasting pan and insert an ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast about 40 to 45 minutes for medium rare. Remove the steak when the meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer to a carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.) Carve steak into slices. Serves 10 to 12.
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