Tri-Pepper Roast Beast

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I love simple, tasty foods like this. Teaching them to others helps build confidence in the kitchen and debunks the myth that culinary proficiency is complicated.

Combine a few slices of this with some Massie Mayo and a slather of horseradish and you’ve got a world-class combination…

This diagram shows the difference between a tri-tip, located on the bottom of the sirloin, and the sirloin roast (used in this video), which is located on the top sirloin.

Get out there and get after this one. There are no excuses. You can buy a high quality cut of grass-fed beef for less than the price of deli meat. Your PUFA ratio will be more balanced, you’ll be less inflamed, and happier in general 🙂

Keep it simple, keep it classy, and “Keep It Paleo!”

Your Pal,

Paleo Nick

PS When you’re pulling things, don’t forget to pull hard!

Tri-Pepper Roast Beast

Ingredient List:

  • 1 Whole Sirloin Tip, preferably grass-fed and organic
  • 1 Tablespoon Black Pepper, freshly ground
  • 1 Tablespoon Red Pepper, freshly ground
  • 1 Tablespoon White Pepper, freshly ground
  • 3 Tablespoons Kosher Salt

Preparation Instructions:

  1. Combine salt and peppers in a large bowl.
  2. Roll sirloin in salt and pepper mixture to coat on all sides.
  3. Place the meat on a baking rack over a foil-lined sheet pan.
  4. Sprinkle remaining salt and pepper out of bowl onto the top of the beef.
  5. oast in a preheated 350° oven for 70-90 minutes until a thermometer inserted in the center of the sirloin reaches a temperature of 115°-125°.
  6. Allow to rest for 20 minutes before slicing.
  7. You can also cool completely and then slice or cube while cold.
    Whatever you do, be sure to share with your friends and…

“Keep It Paleo!”

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