Top Sirloin Petite Roast with Parmesan Roasted Tomatoes
1 beef top sirloin petite roast (1-1/2 to 2 pounds)
1 cup lightly packed fresh parsley leaves
2 cloves garlic
1 teaspoon pepper
2 tablespoons olive oil, divided
8 plum (roma) tomotoes, cut in half lengthwise, seeded
2 tablespoons shredded Parmesan cheese
Preheat oven to 325°F.
Place parsley, garlic, pepper and 1 tablespoon olive oil in food processor or blender container.
Cover; process until just blended.
Rub mixture evenly over all surfaces of roast.
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.
Toss tomatoes with remaining 1 tablespoon olive oil in large bowl.
Arrange tomatoes, cut sides up, on metal baking sheet.
Roast in 325°F oven for 1 hour or until skins are wrinkled and begin to brown.
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.)
Meanwhile, increase oven temp to 425°F.
Sprinkle tomatoes with Parmesan cheese.
Continue roasting an additional 8 to 10 minutes or until cheese is melted and tomatoes are lightly browned.
Season with salt and pepper, as desired.
Carve roast into slices; season with salt and pepper, as desired.
Serve with tomatoes.
Makes 6 to 8 servings
Serving size: 3 oz.