Category Archives: cilantro

Roast Sirloin of Beef with Cilantro Sauce

To celebrate the holidays, I got together with some friends from business school for a great dinner over at the Chubb’s apartment. Zach and Laura have the best kitchen and a great convection oven which I love using. This dish is super easy but really impressive.

Cilantro Sauce:
1 bunch cilantro, washed
1/2 small onion, chopped
1/3 cup olive oil
2 tablespoons cider vinegar
1 teaspoon salt
½ teaspoon garlic powder
2 pinches red chili flakes
½ teaspoon sugar

Put all ingredients into a blender or food processor. Turn it on and chop until it creates a cohesive sauce. Taste the sauce and adjust the salt, sugar, chili and vinegar till it tastes good.

1 5 lb sirloin roast, fat on
sea salt
olive oil

Place the roast into a large metal bowl. Sprinkle it generously with lots of sea salt on all sides and some pepper. Rub in olive oil and a few tablespoons of the sauce. Cover the bowl with plastic wrap and marinate in the refrigerator overnight.

Preheat the over to 475 degrees. Place the roast onto a rack in a large roasting pan, fat side up. Insert a probe thermometer into the roast so that it reaches the middle. Roast the beef in the oven for 15 minutes at 475. You should hear the fat cooking and the top will start to brown. Reduce the temperature to 350 and cook the roast until the probe thermometer tells you that it has reach rare. Remove the roast from the oven and let it rest for 15 minutes, covered in foil, to lock in the juices. Heat the sauce in a small saucepan on medium low until it is warm and the sharp taste of raw onions is gone.

Slice the roast against the grain and serve with the sauce.


A Lamb Supreme

So I got a 25% off coupon for Fresh Direct over the summer. I filled my freezer with meats. This weekend I defrosted the double cut lamb rib chops. This morning I marinated them in sea salt, pepper, garlic powder and olive oil. Tonight I walked them over to Sean’s and Sabrina’s house where we broke in her grill griddle. After a quick sear on either side so that the chops had beautiful color, I slid them into a 350-degree oven for ten minutes. After 5 minutes of resting, they where perfectly done, a nice rare. Since I can’t leave well enough alone, I made a chimichurri emulsion to go with them. Two bunches of cilantro, a few tablespoons of olive oil, one clove of garlic, a few splashes of vinegar, 1 tablespoon of sugar, salt and a few red pepper flakes all went into the blender. It whirled into a creamy bright green emulsion. Taste it to make sure it is the right balance. There should be a good mouth of cilantro, not too bitter (adjust salt and sugar to make sure) and there should be just enough heat from the red pepper.