Spicey Char-Crusted Beef…cheap and deelish!

by Michelle

I love it when our local grocery stores offer a new product. I was in the meat department at Sobey’s a couple of weeks ago and saw a new beef presentation. It was a top sirloin shaped/tied as a small roast. The meat was eight inches long and three inches in diameter. My first thought was ‘carpaccio’! Rather than using tenderloin, which is fives times the cost, I could use this perfectly shaped top sirloin. As it turned out, I did not use it for carpaccio. Instead, I coated it in a commercial herb rub, seared it in a hot cast iron skillet and finished it in the oven. It was delicious!

The following week the same grocery store prepared a cross rib roast the same way. I served it for Father’s Day dinner. The first time that I prepared this dish I served it cold. After roasting the beef, I allowed it to cool on the counter, then wrapped it well and chilled it over night in the refrigerator. The following day I served it thinly sliced with a spicey peanut sauce.

For Father’s Day, I served in hot and sliced a little thicker. It was lovely.

This is an economical and delicious way to serve beef. If you do not see this roast in your grocery store’s meat department, ask the butcher to tie one up for you.

The first time that I prepared this dish, I used a commercial meat rub and it was great. The second time I made my own…it was better!

Take a look at the spices that I have chosen to make sure that you will like the flavour. Feel free to substititute your favorite spices and adjust the ‘heat’ quality.

Spicey Char-Crusted Beef

1 – 1 1/2 lb top sirloin or cross rib tied in tenderloin style


1 tablespoon coarse sea salt

2 tablespoons black pepper corns

2 tablespoons fennel seeds

1 tablespoon paprika

1/2 teaspoon red chilli flakes

1/2 teaspoon cayenne

1 tablespoon dried thyme

Place everything in mortar and pound until you have a coarse grind.

Tear a piece of waxed paper about 14 inches long and sprinkle it with spice mixture.

Press the roast into the spices until it is completely coated.

Place the roast at one end of the paper and roll it up jelly roll style…this will ensure that you use all of the spices!

Refridgerate at least one hour and up to over night.

Preheat oven 375*F

Place a cast-iron skillet over medium high heat and heat 2 tablespoons olive oil

Sear beef on all sides until nicely charred then place in oven and roast to your liking…18 minutes per pound for medium rare – 23 minutes per pound for medium.

Allow the beef to sit on the counter for 10 minutes after roasting, if you are serving hot, then slice and serve.

If you would like to serve it cold, allow the beef to cool completely then wrap well and refridgerate until you are ready to serve.