PointsPlus Roasted Sirloin Beef Recipe

PointsPlus Roasted Sirloin Beef Recipe
Staff Writer
Roasted Sirloin Beef
WeightWatchers.com

Roasted Sirloin Beef

Seasoned simply with garlic, rosemary, and oregano, this roast sirloin is an easy and elegant centerpiece of any meal.

8
Servings
225
Calories Per Serving
Deliver Ingredients

Ingredients

  • Cooking spray
  • 2 pounds lean trimmed sirloin beef
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 medium-sized cloves garlic, minced
  • 2 tablespoons rosemary, minced
  • 2 teaspoons dried oregano

Directions

Preheat the oven to 400 degrees.

Coat a shallow roasting pan with cooking spray. Season the beef all over with the salt and pepper and transfer to the roasting pan. Combine the garlic, rosemary, and oregano in a small bowl. Rub the herb mixture all over the top of the beef. Gently press the herbs into the beef with your hands so they stick.

Roast until an instant-read thermometer inserted into the center reads 145 degrees, about 20 minutes for medium.

Let the beef stand for 15 minutes before slicing crosswise into ¼-inch-thick slices.

Nutritional Facts

Total Fat
14g
20%
Saturated Fat
6g
25%
Cholesterol
78mg
26%
Carbohydrate, by difference
1g
1%
Protein
22g
48%
Vitamin A, RAE
4µg
1%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
41mg
4%
Choline, total
78mg
18%
Fiber, total dietary
1g
4%
Folate, total
11µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
25mg
8%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
193mg
28%
Selenium, Se
25µg
45%
Sodium, Na
68mg
5%
Water
71g
3%
Zinc, Zn
4mg
50%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.