Ingredients: |
Ingredients: 1 (2 ½ to 3-pound) boneless top sirloin, center-cut roast
1 tablespoon kosher salt
1 teaspoon fennel seeds
1 teaspoon coriander seeds
½ teaspoon cumin seeds
2 garlic cloves, minced
3 anchovy fillets, rinsed and patted dry
½ teaspoon dried oregano
2 teaspoons olive oil
½ teaspoon pepper
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Directions: |
Directions:Rub 1 tablespoon kosher salt over roast. Transfer to large plate and refrigerate, uncovered, for at least 24 hours or up to 4 days.
Toast fennel, coriander, and cumin seeds in a small dry skillet over medium heat, shaking skillet often, until fragrant, 1 to 2 minutes. Let cool. Finely grind seeds in a spice mill, dedicated coffee grinder, or with a mortar and pestle.
Adjust oven rack to middle position and heat oven to 225°F.
Process garlic, anchovies, fennel, coriander, cumin, oregano, and oil in food processor until smooth paste forms, about 30 seconds, scraping down sides of bowl as needed. Add pepper and pulse to combine, 2 to 3 pulses.
Using 5 pieces of kitchen twine, tie roast crosswise at equal intervals into loaf shape. Transfer roast to wire rack set in rimmed baking sheet and rub with paste.
Roast until meat registers 125°F for medium-rare or 130°F for medium, 2 to 2 ¼ hours. Remove roast from oven, leaving on wire rack, and tent loosely with aluminum foil; let rest for at least 30 minutes or up to 40 minutes.
Heat oven to 500°F. Remove foil from roast and cut and discard twine. Return roast to oven and cook until exteriors of roasts are well browned, 6 to 8 minutes. Transfer roasts to carving board. Slice meat ¼-inch thick. Season with sea salt to taste, and serve. |
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