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Peppered Top Sirloin Roast with Sautéed Broccolini

A Top Sirloin Petite Roast is simply seasoned with pepper and cooked to juicy perfection. Meanwhile broccolini is sautéed and served with a blue cheese butter that is perfect with meat and vegetables.

  • 1 hr
    45 min
  • 8
    SERVINGS
  • 280
    Cal
  • 29 g
    Protein

Ingredients:

  • 1 beef Top Sirloin Petite Roast (1-1/2 to 2 pounds)
  • 1 tablespoon black pepper or seasoned pepper
  • 1/2 cup crumbled blue cheese
  • 1/4 cup butter, softened
  • 1 tablespoon chopped green onion
  • 12 ounces Broccolini, trimmed
  • 1 red onion, cut into 1/2-inch thick slices and separated into rings
  • 1/4 cup water

Cooking:

  1. Preheat oven to 325°F. Press pepper evenly onto all surfaces of beef Top Sirloin Petite Roast.

  2. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 60 to 75 minutes for medium rare to medium doneness.

  3. Meanwhile, combine cheese, butter and green onion in small bowl until well blended; set aside.

  4. Spray large nonstick skillet with nonstick cooking spray; add Broccolini, onion and water. Cover and cook over medium-high heat 3 minutes. Remove cover and continue cooking 2 to 4 minutes or until water has evaporated and Broccolini is crisp-tender and lightly browned, stirring frequently. Remove from heat. Immediately add 2 tablespoons blue cheese mixture; stir until butter is melted. Season with salt and ground black pepper, as desired. Keep warm.

    Cook's Tip: Broccolini is also referred to as baby broccoli.

  5. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

  6. Carve roast into slices; season with salt, as desired. Serve with vegetables and remaining blue cheese butter.

277 CALORIES

0 % *

8g SAT FAT

0 % DV **

29g PROTEIN

0 % DV

3 mg IRON

0 % DV

6.4 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 277 Calories; 144 Calories from fat; 16g Total Fat (8 g Saturated Fat; 5 g Monounsaturated Fat;) 102 mg Cholesterol; 176 mg Sodium; 7 g Total Carbohydrate; 0.4 g Dietary Fiber; 29 g Protein; 3 mg Iron; 5.8 mg NE Niacin; 0.6 mg Vitamin B6; 3.4 mcg Vitamin B12; 6.4 mg Zinc; 31.4 mcg Selenium; 4.6 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

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