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Saturday, February 12, 2011

Sirloin Roast for Lunch

Here is a simple and tasty roast. Marinate the roast the night before and pop it into the oven first thing in the morning.

- red onion
- garlic
- Montreal steak spice (or your favorite spic rub)
- olive oil
- Teriyaki sauce
- sirloin roast.  (Pictured is 3 lbs.)

Mince the garlic and onion and add olive until its a thick paste.  Make cuts in the roast and coat the roast liberally with the paste.  Pack paste into the cuts of roast.  Marinate overnight in the fridge.

I woke up at 7:30am and placed the roast in the oven at 185* F in my oven.  This is a very low setting intended to slow cook the roast and tenderize the connective tissues without over cooking the meat.  This is a set-it-and-forget-it type of cooking.

We left at 9:35am for my daughter's Brazilian Jiu Jitsu class followed by our adult kickboxing class.  By the time we got home, it was 1pm.  We quickly steamed some sweet potatoes and zucchini to go with the roast.  It was very tasty.

Click for larger picture
The liquid at the bottom consists of cooked blood, oil and juices from the meat.  We used this as a sauce on the meat.  Leftovers was used for a stew.

Click for larger picture
Click for larger picture

Some people don't understand how we can eat meat, bacon, avocados, eggs and butter yet stay slim.  Mainstream media has it all wrong. Eating healthy fats will not make anyone fat if they eat in moderation.  Its processed foods, trans-fat, "low-fat" (which is code for sugar) and grains (whole or otherwise) that make a person fat.

I will do another post on this later.


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