The cuts of the meat in Israel are different from the ones in the US. In the US they divide the cow differently (better if you ask me). For example, the Israeli Sinta is equivalent to a part in a cow that in English is called “sirloin” – but the sirloin in the US is actually divided into three.
This is why I find it hard to publish roast recipes which will suit to Israel and to the US.
If you are in the US while reading and want to make the current recipe you need “Sirloin Steak” but not sliced - the whole piece.
I adore this recipe, it is easy and delicious. I already made it several time and it came out not less then amazing.
Ingredients
3 lbs sirloin steak (the entire piece- not sliced!).
4-5 rosemary stalks (optional)
4-5 stalks of thyme (optional)
1 teaspoons of ground black pepper
1 teaspoon of salt
4-5 tablespoons of honey\ date honey
1 hipped tablespoon of mustard (I prefer Dijon mustard)
3-5 tablespoons olive oil
Preparation
1. Preheat the oven to 350º F
2.Rub the roast with olive oil the black pepper and salt
3. Heat a skillet- and put the roast 2 minutes each side
4. Mix the mustard and the date honey into paste and rub the roast
5. Place the roast in a casserole pan
6. Spread on top of the roast the rosemary and thyme.
7. Bake the roast 10 minutes on 350º F and then lower the heat to 320º F another 35 minutes (total cooking time is 45 minutes).
8. Remove the roast from the oven and let it rest for about 10 minutes before carving. The roast temperature reaches to 140º F which is medium. If you prefer your roast medium- rare take it out of the oven 7 minutes earlier for 130º F.
9. Slice the roast to desired thickness and serve.
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