Orange Nutmeg Top Sirloin Cap with Honey and Herb Roasted Parsnips

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 Parsnips

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Protein: Beef
Cut: Coulotte / Top Sirloin Cap
Diet: Dairy Free, Gluten Free
Course: Main Course
Prep Time: 1 day 10 minutes
Cook Time: 35 minutes
Total Time: 1 day 45 minutes
Servings: 3 people

Ingredients

  • 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

Instructions

  • 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!
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Yankel Polak

Yankel Polak is the Head Chef at ButcherBox.