Get into the spirit of the season with this wintry meal. This roast is resplendent with festive flavors, and finds a perfect partner in these sweetly roasted parsnips.
1 ButcherBox Top Sirloin Cap a.k.a. Coulotte Steak
2 oranges, zested
½ tsp nutmeg
½ tsp freshly ground black pepper
1 tsp kosher salt
1 Tbsp cooking oil
4 lg parsnips, peeled and chopped into 1"" cubes
1 Tbsp fresh rosemary, chopped
2 Tbsp olive oil
salt and pepper to taste
Mix spices and rub all over Coulotte Roast. Refrigerate uncovered on wire rack overnight.
On day of cooking, let roast rest on counter for 30 - 45 min until room temperature.
Preheat oven to 425°F. Preheat cast-iron pan on high heat and add cooking oil. Once oil is hot, sear Coulotte on all sides for about 2-3 minutes per side. Remove Coulotte from pan and set aside. Lower to medium heat.
Toss parsnips with all remaining ingredients and place in cast-iron pan. Sear for 1 minute without moving the pan, then stir parsnips once. Place Coulotte on top and put in oven. Roast until parsnips are tender, for about 15 min. Remove parsnips from pan and return beef to oven. Continue to roast until beef internal temp is 125°F, about 20 more min. Remove Coulotte from pan and set on wire rack to rest for at least 10 min.
Slice Coulotte thinly against the grain. Drizzle with olive oil and a sprinkle of salt. Serve over roasted parsnips. Happy eating!