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Prep Time
15 mins
Total Time
1 h 10 m


2 1/2 lb
Sterling Silver® Top Sirloin Roast
1.25 kg
1 tbsp
olive oil
15 mL
1 tsp
smoked paprika
5 mL
1/2 tsp
ground cumin
5 mL
1/2 tsp
dried oregano
2 mL
Salsa Verde (optional, make several hours ahead):
1/4 cup
capers, finely chopped
60 mL
1/4 cup
finely chopped fresh parsley
60 mL
1/4 cup
olive oil
60 mL
jarred anchovies, minced
garlic cloves, minced
1 tsp
Dijon mustard
5 mL
1 tsp
red wine vinegar
5 mL
pinch hot chili flakes


Step 1

Preheat oven to 230˚C (450˚F). Place beef in roasting pan. In small bowl, mix together 1 tbsp (15 mL) olive oil and the paprika, cumin and oregano. Brush mixture onto the meat.

Step 2

Roast 20 min., then reduce oven temperature to 160˚C (325˚F). To cook to rare, roast another 25 to 30 min. For medium-rare, roast another 30 to 35 min., or until an instant-read meat thermometer reaches 63˚C (145˚F ). Or cook to preferred doneness.

Step 3

Transfer roast to a plate; brush with pan juices. Tent with foil; rest 10 min. Thinly slice roast and serve with salsa verde (below), if desired.

Step 4

Make salsa verde several hours ahead to allow flavours to blend. Serve as a condiment with roast. In small bowl, mix together capers, parsley, oil, anchovies, garlic, mustard, vinegar and chili flakes. Chill. Bring to room temperature before serving.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/10 of the recipe):
8 g
Saturated Fat:
2 g
70 mg
27 g
55 mg
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