Roasted Sirloin with Pepper, Basil and Oregano Rub

SERVES: 4
PREP TIME: 10 HOURS
COOKING TIME: 30 MIN


SERVING SUGGESTION:
Enjoy with a bottle of Hermanuspietersfontien Die Martha available from www.shopza.hpf1855.co.za.

METHOD

  1. The day before – evenly rub the roast in salt
  2.  Cover in cling-wrap; put on a plate in the refrigerator
  3. The following day, remove cling-wrap an hour before cooking
  4. Make sure to pat dry moisture with a paper towel
  5. Preheat oven to 120°C; move wire rack to center position
  6. Rub roast with ½ tablespoon olive oil and minced garlic
  7. Mix pepper, oregano, basil and red pepper flakes
  8. Evenly rub over the whole roast
  9. Heat olive oil in a heavy pan on medium-high to sear roast on all sides
  10. When browned all over, place on a rimmed baking sheet in heated oven
  11. Cook for ±80 minutes; turn oven off and leave door closed
  12. For medium rare, keep for 30 minutes (medium, 40 minutes)
  13. When done to your preference remove from oven
  14. Allow to rest for 15 minutes while sharpening carving knife
  15. Call your guests to the table, slice, serve, sip and enjoy!

INGREDIENTS

1.2 Kg dry cured sirloin roast
2 teaspoons natural sea salt
1.5 tablespoons extra-virgin olive oil
1 teaspoon cracked black pepper
2 teaspoons naturally dried oregano
2 teaspoons naturally dried basil
1.5 teaspoons naturally dried red pepper flakes
3 cloves of fresh garlic, minced