Small top sirloin roast--cooking method question
Hi Eaters,
I have a small (just shy of 2lb) top sirloin roast. I've smothered the whole shebang in a thick paste of garlic, rosemary, thyme, dijon mustard, horseradish, salt, pepper.
Now here's my question...how do I best cook it? I suppose searing is out of the question with that thick paste topping.
But how would you suggest baking? High heat then low? Steady at what temp? I have a new-to-me antique cast iron pan with a beautiful patina--I haven't used it yet except for bacon. Should I cook it in there?
I'd love to hear your suggestions.
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