Ingredients:

  • 3.5 lbs boneless sirloin roast
  • 2 tsp Kosher salt
  • 1 tsp freshly cracked black pepper
  • 3 tbsp olive oil
  • 5 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp Dijon mustard

Instructions:

  1. Remove the sirloin roast from the refrigerator 60 minutes before cooking to temper. Pat the surface completely dry with paper towels.
  2. In a small mixing bowl, whisk together the olive oil, minced garlic, rosemary, thyme, and Dijon mustard to create the herb rub.
  3. Season the roast thoroughly with Kosher salt and black pepper, then slather the garlic-herb rub over the entire surface of the meat.
  4. Preheat oven to 450°F (230°C). Place the roast fat-side up on a wire rack set inside a roasting pan. Roast for 15 minutes to develop the crust.
  5. Reduce the oven temperature to 325°F (165°C). Continue roasting for approximately 45 minutes or until an instant-read thermometer reaches 130°F for medium-rare.
  6. Remove the roast from the oven and transfer to a carving board. Tent loosely with foil and rest for 15-20 minutes before slicing against the grain.