3 pound Q7 Ranch tip sirloin roast
2 teaspoons garlic powder
2 teaspoons onion salt
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons smoked paprika
½ teaspoon cayenne pepper
1 teaspoon freshly chopped thyme
1 teaspoon freshly chopped oregano
½ cup chocolate syrup
1 teaspoon unsweetened Dutch cocoa powder
1 teaspoon espresso instant coffee
1 tablespoon water
2 tablespoons olive oil
2 tablespoons butter
¼ cup flour
1 cup water
Plantain Fries (recipe below)
Citrus-glazed Carrots (recipe below)
Bring beef to room temperature for 1 to 2 hours.
Combine dry and fresh herbs (from garlic powder to oregano) in a small bowl. Using your hands, rub mixture on all sides of the beef.
Heat oven to 375 degrees.
Add olive oil to pan and use medium high heat to pan sear all edges and sides of your roast, 1 to 2 minutes per side. Transfer roast to a roasting pan or use oven-safe pan.
For the chocolate espresso glaze: Heat water in microwave and dissolve instant espresso and Dutch cocoa powder; stir to dissolve. Stir in chocolate syrup until combined. Pour over roast and place pan on middle rack of preheated oven. Bake about 1 hour or until internal temperature reaches 130 degrees with the thermometer inserted in thickest portion of the meat.
Remove roast from pan, transfer to a cutting board and cover with aluminum foil for 15 minutes before cutting to ensure all juices are redistributed throughout the meat. (The temperature will continue to increase to 138-140 degrees for a perfect medium-rare.)
While roast cools, use your pan drippings to create a gravy. Directly in your roasting pan add butter and flour, stir to combine and melt over medium-low heat for 2 minutes to cook out flour taste; it should look like a thick paste. Add water and turn heat to medium high and cook 5 minutes; stirring occasionally until thickened. Salt and pepper to taste.
Slice meat against the grain for maximum tenderness
Serves four to six.