Just got what looks like a really nice top sirloin roast so I invited a couple of friends over for dinner tomorrow night. I've been searching for info on this cut but after much reading I'm even more confused.
Is it a tender cut? If not, best recos on how to improve tenderness... I have enough time to plan in advance. Also... to sear or not to sear?
As for length of time to cook... Everyone seems to have a different opinion. One site's recommendation is to cook at 325 for 40 minutes for medium/rare. It's not that big - about 1.2kg. Help!!
I'd like to do an interesting side. Bonus points for your favourite veg suggestions. I was thinking mashed potatoes with carmelized carrots, onions and portobellos but that feels a bit heavy.
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