Roasted Beef Sirloin with Red Pepper Sauce and Garlic Flans Roasts

Ingredients

• 3 lb. boneless beef top sirloin steak, cut 2-inches thick
• 1 1/2 tsp. dried rosemary leaves, crushed

Red Pepper Sauce

• 2 medium red bell peppers, roasted ( or 7 oz. jar)
• 1 tsp. red wine vinegar
• 1/4 tsp. salt

Instructions

To roast peppers, broil 2-inches from heat, turning frequently, until skin bubbles and is evenly charred.  Transfer peppers to sealable plastic bag, close and set aside until peppers cool.  Peel charred skin from peppers.  Remove seeds.  Blend peppers, vinegar and salt in blender using pulse switch until coarsely chopped. 


Press rosemary into both sides of beef; place on rack in roasting pan. Roast, uncovered, at 350°F oven to desired doneness (allow 16-20 minutes per pound).

Allow steak to rest 10 minutes prior to carving.

Serve with Red Pepper Sauce and Garlic Flan.

Suggestions

A boneless beef sirloin yields four, 3 oz. cooked, servings per pound.