Courtesy of The Beef Checkoff
8Servings•15 Min.Prep Time•85 Min.Cook Time•
原料：
- 1 beef Top Sirloin Petite Roast (1-1/2 to 2 lb.)
- 1 c. lightly packed fresh parsley leaves
- 2 cloves garlic
- 1 tsp. pepper
- 2 Tbsp. olive oil, divided
- 8 plum (roma), cut in half lengthwise, seeded
- 2 Tbsp. shredded Parmesan cheese
说明：
- Preheat oven to 325°F. Place parsley, garlic, pepper and 1 Tbsp. olive oil in food processor or blender container. Cover; process until just blended. Rub mixture evenly over all surfaces of roast. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 60-75 min. for medium rare to medium doneness.
- Toss tomatoes with remaining 1 Tbsp. olive oil in large bowl. Arrange tomatoes, cut sides up, on metal baking sheet. Roast in 325°F oven for 1 hr. or until skins are wrinkled and begin to brown.
- Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 min. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, increase oven temp to 425°F. Sprinkle tomatoes with Parmesan cheese. Continue roasting an additional 8-10 min. or until cheese is melted and tomatoes are lightly browned. Season with salt and pepper, as desired.
- Carve roast into slices; season with salt and pepper, as desired. Serve with tomatoes.
- Recipe courtesy The Beef Checkoff
营养：
| 成分 | 数值 |
|---|
| Calories | 164 |
| Total Fat | 7g |
| Saturated Fat | 2g |
| Cholesterol | 53mg |
| Total Carbs | 3g |
| Fiber | 1g |
| Protein | 21g |
| Sodium | 71mg |