Cast Iron Spiced Coulotte Roast
A cast iron pan is key to this spiced coulotte roast. Searing, then slowly finishing the coulotte, creates a tender and perfectly cooked petit roast with a tasty crust. This recipe features a myriad of spices inspired by Moroccan cuisine.
4 Serving(s)
Ingredients
- 2-3 lbs. Certified Angus Beef ® top sirloin cap roast (coulotte) with 1/4-inch fat cap
- 2 tsp. kosher or sea salt
- 1 tsp. black pepper
- 1 tsp. ground allspice
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground clove
Instructions
- In a small mixing bowl combine salt, pepper, allspice, cinnamon and clove.
- Score fat cap of roast in lines 1/2-inch apart, just through the fat. Spread spice rub evenly on all sides; refrigerate one hour.
- Preheat oven to 325°F.
- Place roast fat-side down in a cast iron pan on range top. Turn heat to medium high, searing and rendering fat for 5 minutes.
- After a crust is formed, flip roast over and transfer pan to oven. Roast 30 minutes or until internal temperature reaches 120°F for medium rare.
- Transfer to a carving board and rest 20 minutes before slicing.
Nutrition Facts
320 Calories Per ServingFat: 13gSaturated Fat: 4.5gCholesterol: 150mgSodium: 780mgCarbohydrates: 1gProtein: 48gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe