1 (3-pound) beef sirloin tip roast
A couple of tablespoons Asian chili oil, such as J. Chang Kitchen Chili Oil, available in small batches (follow @jchang.kitchen), depending on your heat-level preference you may combine with canola oil
1 tablespoon minced garlic, to taste
2 teaspoon five spice
1-2 teaspoons rosemary
1 recipe tomato, sliced
1/2 cucumber, sliced
2 cups lettuce
Roast, thinly sliced
Freshly grated Spanish Manchego cheese
Salt and pepper to taste
A drizzle of olive oil
Bring the roast to room temperature, about 1-2 hours before cooking.
Preheat oven to 375 degree.
Rub roast with a liberal amount of chili oil and spice mixture. Roast for 30 minutes, or until a brown exterior begins to form. Reduce heat to 225 degrees and cook 30 minutes per pound or until meat is 135 degrees internal temperature for medium-rare.
Cool the roast and slice. Slice and serve with mashed potatoes or rice for dinner. Refrigerate the rest for use or in sandwiches or salads.
Combine all the ingredients and drizzle with olive oil.