Ingredients:

  • 3.5 lb sirloin tip roast, trimmed of silver skin
  • 2 tbsp kosher salt
  • 2 tbsp avocado oil
  • 6 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 1 tbsp ground black pepper
  • 2 tbsp Dijon mustard
  • 2 tbsp extra virgin olive oil

Instructions:

  1. Pat the roast bone-dry with paper towels. Rub the entire surface with 2 tablespoons of kosher salt. For best results, leave uncovered in the refrigerator for 2 to 24 hours to dry-brine.
  2. In a small bowl, combine minced garlic, rosemary, thyme, black pepper, Dijon mustard, and olive oil. Mix until it forms a thick paste.
  3. Preheat your oven to 325°F (163°C). Heat avocado oil in a heavy-bottomed cast iron skillet over medium-high heat. Sear the roast for 2–3 minutes per side until a deep mahogany crust forms.
  4. Remove the roast from heat and let cool for 5 minutes. Slather the garlic-herb paste evenly over the top and sides of the roast.
  5. Place the skillet in a preheated 325°F oven. Roast for approximately 1 hour 15 minutes to 1 hour 30 minutes until an instant-read thermometer reaches 130°F for medium-rare.
  6. Remove from oven and tent loosely with foil. Allow the meat to rest for 20 minutes before slicing against the grain to ensure maximum juiciness.