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Recipe #4458

Red Grill Angus Spice-coated top sirloin roast served on eggplant caviar
Preparation: 10 min
Marinating/Waiting: 50 min
Cooking: 1 h 30 min
Total: 2 h 30 min
4 portions
servings
Category: Meats and substitutes
Subcategory: Beef
Source: Metro
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Recipe ingredients

  • 1 lb. (454 g) Red Grill Angus top sirloin butt roast
  • 2 tsp. (10 mL) Irresistibles ground cumin8
  • 1 tsp. (5 mL) harissa sauce
  • 2 Tbsp. (30 mL) Irresistibles balsamic vinegar* (or lemon juice)
  • 2 garlic cloves
  • Ground pepper
  • Salt
  • 1 mid-sized eggplant
  • 1 Tbsp. (15 mL) lemon juice
  • Sufficient quantity, Irresistibles olive oil*

Preparation

Preheat oven to 375ºF (190ºC).
Mix cumin, harissa sauce, balsamic vinegar and garlic. Coat the roast with the mixture and marinate 30 minutes.
Cook the meat in the oven until rare, 145º F (65ºC). Let stand about 20 minutes.
Eggplant caviar
Grill eggplant until skin darkens and crackles.
Place in a pie plate and continue cooking in the oven at 375ºF (190ºC) for 45 minutes. The eggplant will be very soft.
Remove the flesh and place in a bowl. Crush with a fork. Fold in the lemon juice and olive oil until the mixture is smooth. Season and serve

Suggestion

* We recommend Selection and Irresistibles products.

Selection

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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