Spending just a few minutes the night before to apply this zesty rub means you can look forward to a cozy one-pan meal with the best fall flavors. This beef roast is spiced with oranges, nutmeg, and pepper, and sits on a bed of sweet and savory parsnips.
Orange Nutmeg Top Sirloin Cap with Honey and Herb Roasted ParsnipsPrint
- 1 pkg ButcherBox Coulotte / Top Sirloin Cap
- 2 ea oranges zested
- ½ tsp nutmeg
- ½ tsp cracked black pepper
- 1 tsp kosher salt
- 1 Tbsp avocado oil
Honey & Herb Roasted Parsnips
- 4 ea large parsnips peeled and chopped into 1 inch pieces
- 1 Tbsp honey
- 1 Tbsp fresh rosemary chopped
- 2 Tbsp olive oil
- Mix orange zest, nutmeg, salt and pepper and rub all over roast. Refrigerate roast uncovered overnight. Remove from fridge 1 hour before cooking.
- Preheat oven to 425°F. Preheat cast iron pan on high heat and add oil.
- When oil begins to smoke, sear coullote on all 6 sides about 2-3 minutes per side. Remove from pan and set aside. Lower heat to medium.
- Toss parsnips with honey, olive oil, rosemary, salt and pepper and place in cast iron pan. Sear for 1 minute without moving.
- Stir parsnips once, place coulotte on top and put in oven.
- Roast for 10-15 minutes or until internal temperature of the coulotte is 125°F. Then remove from pan and set on wire rack to rest for at least 10 minutes.
- While the coulotte rests, stir parsnips again and continue to roast until tender, about 10 more minutes.
- Slice top sirloin cap thin and against the grain. Drizzle with olive oil and a sprinkle of salt. Serve over roasted parsnip. Happy eating!