LOST ITALIAN: Complement grilled sirloin with roasted red peppersRoasted red peppers are a great side dish for any food, but they are especially good when served with red meat because the flavors complement each other well. Tony’s choice of meat for this occasion was a top sirloin roast, which has great flavor and is reasonably priced.
By: Tony and Sarah Nasello, Forum News Service
FARGO — Roasted red peppers are a great side dish for any food, but they are especially good when served with red meat because the flavors complement each other well.
Tony’s choice of meat for this occasion was a top sirloin roast, which has great flavor and is reasonably priced. When ordering this cut of meat, ask your local butcher to allow about eight ounces per serving, which will yield two servings a pound.
Searing the meat first over high, direct heat will lock in the juices, and letting the meat rest after cooking will ensure the juices don’t run out when carving. Tony also recommends using a meat thermometer whenever cooking meat to ensure the correct temperature is achieved.
We put our peppers directly on the grill and roast them evenly on all sides until they are almost completely black. Tony’s mother uses a charcoal grill and places the peppers directly on the coals, which adds more intensity and depth of flavor to the dish, but a gas grill will also yield great results.
Home with the Lost Italian is a weekly column written by Sarah Nasello featuring recipes by her husband, Tony Nasello. The couple own Sarello’s restaurant in Moorhead.
Marianna’s Roasted Red Peppers
Serves 4 to 6
4 red bell peppers, washed
3 garlic cloves, thinly sliced lengthwise (not diced or minced)
2 Tablespoons extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon black pepper
Roast peppers whole on direct, high heat, turning pepper every so often until skin turns black on all sides and begins to blister. If using a charcoal grill, place peppers directly on coals for better flavor. When done, place peppers in a brown paper bag, fold it shut and let sit for about 10 minutes, or until the peppers are just cool enough to handle. Remove the black skin, leaving just a little bit on for added flavor. Once the skin has been removed, tear pepper into half-inch strips and remove seeds and veins. Place them in a medium-sized bowl and mix with the sliced garlic, extra virgin olive oil, salt, pepper and a little bit of basil. They can be eaten warm or refrigerated for up to one week.
• Roasted red peppers freeze beautifully, defrost quickly and keep their taste and texture. Once skins, seeds and veins have been removed, peppers can be frozen whole or torn into strips. Place in a freezer bag in user-friendly quantities and freeze for up to three months or longer.
• Never rinse peppers once they’ve been roasted, as this will greatly diminish the flavor.
Top Sirloin Roast
Serves 6 to 8
4 pounds top sirloin roast, prepared by local butcher
6 to 8 whole garlic cloves, peeled
1 Tablespoon kosher salt
½ Tablespoon crushed black pepper
1 Tablespoon olive oil
Start grill on high heat. Use a paring knife to cut slits in top of roast and insert whole garlic cloves. Sprinkle salt and pepper evenly over entire roast and drizzle the top with olive oil. Place roast on direct, high heat and sear on all sides to create a crust to seal in juices (one to two minutes per side). Then cook roast on the grill over indirect heat, at a temperature around 350 to 450 degrees, allowing about 20 minutes per pound of meat. Use a meat thermometer to achieve a perfect medium-rare from 130 to 135 degrees. Remove from grill, transfer to a cutting board, cover with aluminum foil and allow meat to rest for 10 minutes before carving. This will ensure the juices don’t run out.
• The top sirloin is also delicious when served chilled or at room temperature, thinly sliced.