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Recipe Detail Page
Sirloin Cap Roast with Red Wine Umami Sauce
Autumn 2023
The following method works for most roasts and you can replace sirloin cap with a large piece of top sirloin steak or rump. For a fast weeknight dinner, use flank steak seared and pan-cooked. The sauce will enhance the steak. Serve with creamed potatoes, roasted green cabbage and a zucchini, tomato and red onion salad.
Serves 6 to 8
2 to 3 lb (905 g to 1.36 kg) sirloin cap roast (see TIP)
Kosher salt and freshly ground pepper
2 tbsp (30 mL) olive oil
1 cup (250 mL) red wine, preferably Pinot Noir
2 tbsp (30 mL) balsamic vinegar
1/4 cup (60 mL) light miso
2 cups (500 mL) beef or chicken stock
1 tsp (5 mL) chili crisp or chili oil, or to taste
1/4 cup (60 mL) unsalted butter
1. Preheat oven to 300°F (149°C).
2. Season sirloin cap generously on all sides with kosher salt and black pepper.
3. Heat a large oven-safe skillet or roasting pan over medium-high heat. When hot, add olive oil and swirl to coat bottom of the pan.
4. Place roast fat side down and sear for about 5 minutes or until it is a deep brown. Flip meat and sear the second side for 5 minutes more.
5. Place a rack over the skillet or a roasting pan, add roast and transfer to oven. Roast for about 45 minutes to 1 hour or until a meat thermometer inserted into the thickest part of the meat registers 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
6. While roast is cooking, make the sauce. In a small saucepan, whisk together the wine and balsamic vinegar. Bring the mixture to a boil over medium-high heat, and boil until reduced to 1/4 cup (60 mL), about 10 minutes, whisking occasionally. Whisk in miso, stock and chili crisp.
7. Simmer 10 to 15 minutes longer or until reduced by about half and thickened slightly.
8. Remove from heat and whisk in butter until melted and well incorporated. Reheat sauce gently when ready to serve.
9. Remove skillet from oven and transfer roast to a carving board. Cover with a dish towel and let it rest for 10 to 15 minutes.
10. To serve, carve roast into thin slices against the grain (from the widest edge to the narrow point). Arrange on a platter. Spoon some of the sauce over the meat and serve the rest on the side.
Serves 6 to 8
TIP If you can only find steaks, they are usually about 1 lb (455 g). Season well and sear the fat cap until crispy then fry about 5 minutes per side, or until the desired degree of doneness is reached. Let sit for 10 minutes, then cut against the grain. Serve with the sauce.
