Coriander-Crusted Roast Beef
Coriander-Crusted Roast Beef
This recipe is, perhaps, the one I’m most proud of because it’s so impressive. Instead of spending hours in an oven, air fry a sirloin roast, here crusted in crushed coriander seeds and black peppercorns, and have perfectly cooked roast beef ready for guests in about an hour. Even better, save the whole roast or any leftovers for later to make deli-style roast beef sandwiches (it’s much easier to get thin slices once the beef is chilled).
Ingrediënten
- 2 tablespoons coriander seeds
- 1 tablespoon black peppercorns
- 3 tablespoons vegetable oil
- 1 tablespoon kosher salt
- 1 2-pound trimmed beef top sirloin roast, tied, at room temperature
Instructies
- Combine the coriander seeds and peppercorns in plastic bag and crush with a heavy skillet or rolling pin until just cracked open (or use a mortar and pestle).
- Mix in the oil and salt and stir to form a spice paste.
- Spread the paste evenly all over the beef.
- Transfer the beef roast to the air fryer and cook at 325°F, turning the roast every 10 minutes, until golden brown and an instant-read thermometer inserted into the middle of the roast reads 125° to 130°F, about 40 minutes.
- This temperature is for medium-rare doneness, the ideal temperature for roast beef.
- Transfer the beef roast to a cutting board and let rest for at least 15 minutes.
- Cut the beef into thick slices and serve warm.
- If not eating right away or to make sandwiches, wrap the cooled roast in plastic wrap and refrigerate until firm to help in getting thin slices of meat, at least 4 hours and up to 5 days.
Notes / Tips / Wine Advice:
Switch It Up:
This method of cooking beef works no matter what the flavorings are on the outside, so if you don’t have coriander or don’t like the flavor, simply leave it off or substitute another crushed seed like fennel seeds, cumin seeds, or white and pink peppercorns.
