Simple Roasted Top Sirloin Cap

There’s something deeply satisfying about a roast that doesn’t try too hard. No complicated marinades. No ingredient list that sends you hunting through the spice aisle. Just a beautiful top sirloin roast, a fat cap that does most of the work for you, and a handful of seasonings that know when to stay quiet.

When my husband took his first bite, he immediately said, “Cooking it fat-up and with simple seasonings gave it the right amount of richness without overpowering the flavor of the meat.” Honestly, that pretty much sums up this recipe better than I ever could. The roast stays juicy, the edges get perfectly seasoned, and every slice tastes like beef should taste.

This is the kind of recipe that makes people think you spent all day in the kitchen when you really only needed a few ingredients and a little patience. Flake salt, black pepper, oregano, and a good roast are enough to create something hearty, rustic, and incredibly flavorful.

Sometimes simple cooking really is the best cooking, especially when the fat cap slowly melts down into the meat and does all the heavy lifting for you.

Ingredients:

3lb top sirloin roast with fat cap

Flake salt

Ground black pepper

Oregano

Apple juice

1. Preheat the oven to 300 degrees. Pour just enough apple juice into the bottom of a small baking dish to cover the bottom.

2. Thoroughly cover the meat with flake salt, black pepper and oregano. Place the meat fat side up in the baking dish.

3. Roast at 300 degrees for about 30 minutes. The internal temperature needs to be between 110-115 degrees.

4. Remove the meat and turn on the oven's broiler. When it's hot, return the baking dish to the top rack of the oven and broil for about 10 minutes. The fat cap will heat quickly and start to bubble, but keep going. The sides of the meat will turn a deep, dark brown while the center stays juicy and pink.