Barham Family Farm Asian Chile Oil-Rubbed Beef Sirloin Tip Roast

Roast:

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

Salad:

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.

For salad:

Combine all the ingredients and drizzle with olive oil.