Description

This recipe delivers a tender, juicy top sirloin roast with a beautiful crust, making it a hearty, family-friendly meal perfect for any occasion without the fuss.

Ingredients

Scale

3.3 lbs beef top sirloin roast, tied
2 tbsp vegetable oil
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
0.5 cup vegetable broth
0.25 cup honey
2 tbsp date syrup
0.25 tsp saffron threads, gently crushed
0.5 tsp ground cardamom
1 tbsp apple cider vinegar
0.5 cup shelled pistachios
3 tbsp fresh parsley, finely chopped

Instructions

Preheat Oven and Season Roast: Preheat oven to 400°F (200°C). Pat the sirloin roast dry with paper towels. In a small bowl, combine kosher salt, freshly ground black pepper, garlic powder, onion powder, and smoked paprika. Season the roast thoroughly on all sides with this spice blend.
Sear the Roast: Heat the 2 tbsp vegetable oil in a large, oven-safe skillet (a 10-inch cast iron skillet works well) over medium-high heat until shimmering. Carefully place the seasoned roast in the hot skillet and sear on all sides until a deep, golden-brown crust forms, about 10-12 minutes total.
Initial Roasting: Transfer the skillet containing the seared roast to the preheated oven. Roast for 30 minutes at 400°F (200°C). During this time, the meat will begin to firm up.
Continue Roasting: Reduce the oven temperature to 325°F (160°C). Continue roasting for an additional 45-60 minutes, or until a meat thermometer inserted into the thickest part of the roast reads 135-140°F (57-60°C) for medium-rare. If the roast is not browning to your liking, increase the heat slightly for the last 10 minutes of cooking.
Rest the Roast: Remove the roast from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 15-20 minutes. This crucial step allows the juices to redistribute, resulting in a more tender and moist roast.
Prepare Saffron Cardamom Glaze: While the roast is resting, prepare the glaze. In a small saucepan, combine vegetable broth, honey, date syrup, crushed saffron threads, ground cardamom, and apple cider vinegar. Bring the mixture to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until the glaze reduces slightly and becomes syrupy.
Make Pistachio Crumble: In a dry skillet, toast the shelled pistachios over medium heat for 3-5 minutes, stirring frequently, until they are fragrant. Remove from heat, roughly chop the toasted pistachios, and mix them with the finely chopped fresh parsley.
Slice and Serve: Slice the rested top sirloin roast against the grain into 0.5 inch (1 cm) thick slices. Arrange the slices on a serving platter. Drizzle generously with the warm saffron cardamom glaze and sprinkle with the toasted pistachio crumble before serving.

Notes

To achieve the best flavor and juiciness, select a well-marbled top sirloin roast and ensure it is completely thawed if frozen. For a healthier option, consider using low-sodium broth or reducing the amount of honey in the glaze, and pair your roast with roasted root vegetables for a complete meal. Using fresh parsley provides the most vibrant aroma for the crumble.

Prep Time: 15 minutes
Cook Time: 106 minutes
Category: Main Course
Method: Roasting, Searing
Cuisine: Middle Eastern-inspired

Nutrition

Serving Size: 1 serving (approx 188 g)
Calories: 420 calories
Sugar: 11 g
Sodium: 640 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 2 g
Protein: 54 g
Cholesterol: 150 mg

Keywords: roast, top sirloin, beef, easy dinner, family-friendly, hearty, saffron, cardamom, pistachio, special occasion