Want to whip up something delicious for Dad this Father’s Day? This crusty roast with colorful (and healthy!) veggie Ratatouille is guaranteed to make you Dad’s favorite.
Herb Crusted Top Sirloin Roast With Ratatouille
- 2 lbs. Top sirloin or Strip
- 5 slices of regular white bread
- ½ stick butter (room temperature)
- ¼ tsp. Allspice
- ¼ tsp. cumin
- ¼ tsp. nutmeg
- 1 tsp. dried oregano
- ½ tsp. dry basil
- ¼ tsp. porcini powder
- 2 tsp. fresh parsley
- Sea salt and fresh black pepper to taste
- 3 tbsp. extra virgin olive oil
- 2 cups cherry tomatoes
- ½ lb. pearl onions
- 3 zucchinis (seedless, cubed)
- 2 eggplants (seedless, cubed)
- Trim the meat of any excess fat.
- Preheat the oven to 400 degrees F.
- In a food processor, combine the bread with butter, herbs and spices, salt and pepper.
- Cover the meat with the bread mix and put in the fridge, uncovered, for about 15 minutes.
- On a roasting pan, bake the meat for about 10 minutes, and then lower the temperature to 350 degrees F. Continue baking for about 15 to 20 minutes (depending on how well-cooked you want the meat).
- While meat is cooking, start the ratatouille.
- Heat a medium saucepan with 1 tbsp. olive oil, and sauté the cherry tomatoes, whole, until they’re slightly charred. Remove and reserve. Don’t rinse the pan.
- Add 1 tbsp. olive oil to the same pan and sauté the onions until golden, adding 3 to 4 tbsp. of water while cooking, about 4 minutes. Remove and reserve.
- To the same pan, add 1 tbsp. olive oil and stir-fry the zucchinis and eggplants until they just change color – about 2 minutes.
- Add in the previously sautéed tomatoes and onions, and cook together – about 3 minutes.
- Drizzle with olive oil and season with sea salt and pepper.
- When the meat is done, remove from the oven and let rest in a warm place before cutting, so the juices get a chance to settle.
- Slice the meat against the grain (cross-wise) into 1 to 1.5 inch slices, and serve with a side of the ratatouille.
- Recipe: Marcela Sorondo for Gourmet Food World
- Photo: Monica Sempertegui for Gourmet Food World