I’m the queen of the grill at our house. The man of the house doesn’t even touch it — except to light it because the igniter is out and he hasn’t fixed it. With winter upon us, grilling happens less frequently so I decided to do some roasting.
The Irresistible Sirloin Roast with Blue Cheese Sauce was definitely that — irresistible and even better, easy!
To make this roast, I followed the simple instructions: brush with balsamic vinegar and rub the herb mixture onto the roast. Click for printable recipe.
I popped the beef into the oven and then whisked up the simple Blue Cheese Sauce.
I threw in some extra blue cheese because it is one of my favorites!
The sirloin roasted in a 325-degree oven for about 75 minutes. I took it from the oven, covered it in foil and put it into my insulated travel pouch to take and share with the in-laws who live an hour away.
At their house I removed the foil and put it back in a 400-degree oven for about 15 minutes — just to get a bit of a crust on the outside. Then the roast was sliced and served. It went perfect with mashed sweet potatoes and roasted Brussels sprouts.
I love new recipes. I like the challenge of using leftovers even more!
The 2 ½ pound roast fed seven adults easily with some leftovers. For round one, I made my hungry husband (who was busy in the barn bedding livestock in 14-degree weather) hot beef sandwiches.
I sautéed some onion in the beef drippings, then added thinly sliced roasted sirloin. While that was on the stove, I toasted hamburger buns (sub-type buns would have been better) and topped them with beef and onions, barbecue sauce and shredded cheese. Next, under the broiler until the cheese was melted.
The result was a delicious Philly steak sandwich of sorts that hit the spot after a cold day in the barn. Next time I think I’ll put leftover blue cheese sauce on the sandwich — that would also be delicious. Even after sandwiches, there was still enough of this roast left for the following evening. I cut the beef into pieces for sirloin tips in gravy over mashed potatoes. Sadly the roast is now gone and I have to come up with something new for dinner.
What kind of roast should I try next? Hmmm. Any suggestions? Maybe I’ll check out the other ideas in the 12 Roasts of Christmas series!
This post was roasted and written by Margaret Coleman,
Certified Angus Beef ® assistant director of digital marketing.