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Orange Nutmeg Top Sirloin Cap with Honey and Herb Roasted Parsnips

Yankel Polak

Yankel Polak

January 1, 2016
Orange Nutmeg Top Sirloin Cap with Honey and Herb Roasted Parsnips on a chopping board
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1 day 45 min

Total

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3

Servings

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Beef

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 1 pkg ButcherBox Coulotte / Top Sirloin Cap

  • 2 ea oranges

    zested

  • ½ tsp nutmeg

  • ½ tsp cracked black pepper

  • 1 tsp kosher salt

  • 1 Tbsp avocado oil

Honey & Herb Roasted Parsnips

  • 4 ea large parsnips

    peeled and chopped into 1 inch pieces

  • 1 Tbsp honey

  • 1 Tbsp fresh rosemary

    chopped

  • 2 Tbsp olive oil

Step By Step

Instructions

1
Mix orange zest, nutmeg, salt and pepper and rub all over roast. Refrigerate roast uncovered overnight. Remove from fridge 1 hour before cooking.
2
Preheat oven to 425°F. Preheat cast iron pan on high heat and add oil.
3
When oil begins to smoke, sear coullote on all 6 sides about 2-3 minutes per side. Remove from pan and set aside. Lower heat to medium.
4
Toss parsnips with honey, olive oil, rosemary, salt and pepper and place in cast iron pan. Sear for 1 minute without moving.
5
Stir parsnips once, place coulotte on top and put in oven.
6
Roast for 10-15 minutes or until internal temperature of the coulotte is 125°F. Then remove from pan and set on wire rack to rest for at least 10 minutes.
7
While the coulotte rests, stir parsnips again and continue to roast until tender, about 10 more minutes.
8
Slice top sirloin cap thin and against the grain. Drizzle with olive oil and a sprinkle of salt. Serve over roasted parsnip. Happy eating!

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