Garlic-Studded Sirloin Roast with Chili Pepper Crust

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Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

It’s good to be back in the kitchen! (Here, have a giant platter of meat!)

The last two weeks have been a whirlwind! Between baking dozens of practice tarts for Bon Appetit’s Holiday Bake-Off Party and making a kamikaze run to New York City to their Culinary Studios, I’m happy to be back at The Mouse House and free of big deadlines (for the time being, at least).

And needless to say, after all those tarts, I’m all set with dessert, at least for a little while.

The roast beast remedy

Since prepping for Bon Appetit, I’ve been positively swimming in homemade caramel and chocolate ganache. What better way to recover than by roasting a big ole hunk of meat?

Exactly.

So, this meat will melt your face off. It’s hot. It’s spicy. It’s LOADED with garlic.

It’s a roast that’s fit for company—except, of course, if your guests are Twilight fans. (Sorry, my corny vampire jokes know no bounds since we moved to Salem, Massachusetts.)

What kind of meat should you buy?

This roast is a spiffier version of my Homemade Deli-Style Roast Beef. It’s made with sirloin instead of eye-round.

Loosely speaking, sirloin is a step above eye round, and a step below a prime rib roast. (To learn how to make restaurant-style prime rib, check out the detailed recipe in my new cookbook.)

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

Sirloin Roast

Sirloin is tender and loaded with beefy flavor—and is also more affordable than a traditional rib roast. Get a roast with a nice layer of creamy fat on top. (That fat will melt as it roasts and baste the meat.)

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

Wait, 25-30 garlic cloves? Is that a typo down there in the recipe?

Nope. But like I said, this roast isn’t for the faint of heart.

For this recipe, find yourself a nice fat sirloin roast. Slather it in a chili-packed spice rub, douse it in olive oil, and stud it with a ridiculous number of whole garlic cloves.

Toss it into the oven for about an hour, during which time the flavor of the garlic will permeate and perfume the meat.

If you’re lucky and your garlic cloves are small enough, the cloves themselves will turn into spreadable, buttery roasted garlic. (Use small garlic cloves. Larger ones won’t cook through all the way.)

Meat flavored garlic? Garlic flavored meat? Yes, please!

Honestly? I know it’s kind of preposterous to stick all these garlic cloves into one little roast, but the whole thing is utterly delicious.

Choose smallish garlic cloves

I copped out and bought peeled garlic at my market. You could certainly peel the cloves yourself, though, if you’d prefer.

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

Be sure to choose cloves that are on the thinner side. Like I said, you want them to cook through and get perfectly melt-y.

To the meat!

As with my Homemade Deli-Style Roast Beef, this recipe is more method than actual recipe. Keep reading. You’ll see what I mean.

Garlic-Studded Sirloin Roast with Chili Pepper Crust

1 sirloin roast, about 4-5 lbs.
25-30 small, whole peeled garlic cloves
kosher salt
ground cumin
ground chipotle
chili powder
sweet paprika
olive oil

Serves 4-6

Preheat your oven to 500 degrees. Put a rack in a roasting pan and set it aside.

Stud the roast with garlic

Grab a sharp paring knife. Put the point straight down into the meat and cut a slit that’s about an inch or so deep.

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

Repeat until you have about 25 or 30 little slits.

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

I like to cut them in rows, which makes a nice pattern of garlic when you slice the roast.

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

When you’ve made all your slits, grab a small clove of garlic. Nip off the ends if they’re a little woody. Stuff it into one of the slits. (You may need to cut it open a little more…just fool around with it until you get the garlic to slide in.)

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

Push the little guy in…

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

…until he disappears. Repeat until each slit has a clove of garlic nestled in it.

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

Season the roast

This is the part that’s kind of imprecise. Sprinkle the roast with kosher salt.

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

Dust the top of the roast with a layer of each of the other spices (cumin, chipotle, chili powder, and sweet paprika).

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

Your roast should look about like this, give or take.

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

Drizzle the roast with olive oil.

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

Rub the olive oil all over the roast. It will combine with the spices and make a lovely red paste.

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

Turn it over and rub the spice paste on all sides of the meat.

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

Don’t forget to get the ends.

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

And, voila!

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

Roast the beast!

Set the seasoned roast on the rack in your prepared pan.

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

Pop it into your preheated 500-degree oven.

Roast for 20 minutes at 500 degrees, then drop the heat to 300 degrees (leave the roast in the oven the whole time) and roast for about another 30 minutes.

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

How do you know when it’s done?

Use a meat thermometer, and yank it out of the oven at one of the following temperatures, depending on how you like your meat cooked.

120 F = rare
126 F = medium-rare
134 F = medium
150 F = medium-well
160 F = well done

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

Tent a piece of foil over the roast loosely for about 10 minutes. (If you cut it immediately when it comes out of the oven, it will lose a lot of juice.)

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

Slice the roast, serve, and enjoy!

Slice the roast thinly across the grain.

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

(Scroll down here for a picture of what “across the grain” looks like.)

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

Enjoy!

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

Serves 4-5

Garlic-Studded Sirloin Roast with Chili Pepper Crust

So, this meat will melt your face off. It's hot. It's spicy. It's LOADED with garlic. This roast is a spiffier version of my Homemade Deli-Style Roast Beef. It's made with sirloin instead of eye-round. The perfect centerpiece for your holiday table.

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Ingredients

1 sirloin roast, about 4-5 lbs.
25-30 small, whole peeled garlic cloves
kosher salt
ground cumin
ground chipotle
chili powder
sweet paprika
olive oil

Instructions

  1. Preheat your oven to 500 degrees.
  2. Put a rack in a roasting pan and set it aside.
  3. Grab a sharp paring knife. Put the point straight down into the meat and cut a slit that's about an inch or so deep. Repeat until you have about 25 or 30 little slits.
  4. Grab a small clove of garlic. Nip off the ends if they're a little woody. Stuff it into one of the slits. (You may need to cut it open a little more...just fool around with it until you get the garlic to slide in.) Push the little guy in until he disappears. Repeat until each slit has a clove of garlic nestled in it.
  5. Season the roast. This is imprecise. Sprinkle the roast with kosher salt. Dust the top of the roast with a layer of each of the other spices (cumin, chipotle, chili powder, and sweet paprika).
  6. Drizzle the roast with olive oil. Rub the olive oil all over the roast. It will combine with the spices and make a lovely red paste. Turn it over and rub the spice paste on all sides of the meat. Don't forget to get the ends.
  7. Set the seasoned roast on the rack in your prepared pan.
  8. Pop it into your preheated 500-degree oven.
  9. Roast for 20 minutes at 500 degrees, then drop the heat to 300 degrees (leave the roast in the oven the whole time) and roast for about another 30 minutes.
  10. Use a meat thermometer, and yank it out of the oven at one of the following temperatures, depending on how you like your meat cooked. (120 F = rare, 126 F = medium-rare, 134 F = medium, 150 F = medium-well, 160 F = well done).
  11. Tent a piece of foil over the roast loosely for about 10 minutes.
  12. Slice the roast thinly across the grain. Enjoy!
http://www.thehungrymouse.com/2009/12/16/garlic-studded-sirloin-roast-with-chili-pepper-crust/


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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

17 COMMENTS

  1. Excuse me, please, while I wipe the drool off of my keyboard! This looks absolutely scrumptious, Jessie. BTW, we’ll be fixing prime rib from your cookbook for Christmas Eve. Happy Holidays!

  2. now that is what I call a true roast! I used the same method with garlic in pork roast and it came out amazing. I need to try that sirloin roast. I love the chili pepper crust too my kind of spices 🙂

  3. OMG, that roast looks perfect!!!
    My mother always taught me to stud meat w/ garlic. I do it in lamb and beef roasts mostly. Soemtimes, I smash garlic cloves and place them under the skin of poultry too. I heart garlic. 🙂 And the spices are the perfect touch. but my fav thing about your roast… The color. that’s what the insde of a roast should look like!!!

    • Thanks, Niki! I’m with you–a roast should be pink through and through. 😀

      I do a similar thing with chicken under the skin…mashed garlic and loads of butter. Probably not very good for you, but so delicious.

      Happy holidays!
      +Jessie

  4. This looks uh-mazing (how can you go wrong with beef and garlic?) and I think I’ll be trying it out for company sometime, as well.

    I have a question, though! When working with whole garlic cloves, is there a reason that they aren’t crushed, poked, or otherwise broken? I always thought that squishing or cutting into a garlic clove would release more flavor – but I’m definitely a f00d n00b and I can use all the help I can get.

  5. My God, woman .. that is a thing of beauty! I also love to crust my meat with chili seasonings, I usually sear my beef on all sides to make a nice crust then, roast it. Yummy!

  6. We’ve decided to make this for Christmas dinner and stopped at Whole Foods to look for a roast. They had top sirloin or sirloin spoon roasts. Spoon roasts were half the price. The two butchers couldn’t tell us what the difference was. When we asked the first one, he said spoon is more tender. Then we asked the second one (who hadn’t heard the first one’s answer) and he said top sirloin is more tender. We ended up going with the top sirloin because it had a nicer shape and fat cap and was the size we needed but if the spoon roast is just as good or better, we might do that next time. Any advice?

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