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Smoked Paprika Sirloin Roast with Salsa Verde
Makes 10


  1. Preheat oven to 230˚C (450˚F). Place beef in roasting pan. In small bowl, mix together 1 tbsp (15 mL) olive oil and the paprika, cumin and oregano. Brush mixture onto the meat.
  2. Roast 20 min., then reduce oven temperature to 160˚C (325˚F). To cook to rare, roast another 25 to 30 min. For medium-rare, roast another 30 to 35 min., or until an instant-read meat thermometer reaches 63˚C (145˚F ). Or cook to preferred doneness.
  3. Transfer roast to a plate; brush with pan juices. Tent with foil; rest 10 min. Thinly slice roast and serve with salsa verde (below), if desired.
  4. Make salsa verde several hours ahead to allow flavours to blend. Serve as a condiment with roast. In small bowl, mix together capers, parsley, oil, anchovies, garlic, mustard, vinegar and chili flakes. Chill. Bring to room temperature before serving
  • 2 1/2 lb (1.25 kg) Sterling Silver® Top Sirloin Roast 
  • 1 tbsp (15 mL) olive oil 
  • 1 tsp (5 ml) smoked paprika 
  • 1/2 tsp (2 ml) ground cumin 
  • 1/2 tsp (2 ml) dried oregano
  • Salsa Verde (optional, make several hours ahead):
  • 1/4 cup (60 ml)  capers, finely chopped
  • 1/4 cup (60 ml) finely chopped fresh parsley
  • 1/4 cup (60 ml) olive oil 
  • 4 jarred anchovies, minced
  • 2 garlic cloves, minced
  • 1 tsp (5 ml) Dijon mustard
  • 1 tsp (5 ml) red wine vinegar
  • pinch hot chili flakes