Today I'm going to post a recipe that I learned from my mom's friend Ettore. Which is awesome for that lazy Sunday with the family. It is ease to make but it does take some time, so remember to reserve a around 3 hours for this roasted beef before you start the rest of the meal (but every minute waiting will be rewarded with this amazing roast beef).
A big piece of top sirloin cap (half pound or more)
1 package of onion soup powder
A good amount of ambient temperature salted butter for the sirloin
Take the top sirloin cap and cut out the big strip of fat on top of it (if you like the fat you can keep it there, I cut it off because I like my beef a little more lean). Cover the sirloin with the sea salt on both sides and put it to rest in the fridge for 2 hours at least so it can accumulate the salty taste.
After the 2 hours in the fridge, pre-heat the oven at 350ºF. Then, try to clean the sea salt out of the sirloin (after the two hours it should have the salty taste already), use your hands on this process giving it some taps making the sea salt fall. With the sirloin clean, cover it with the salted butter. Try to not go heavy on the butter, but make sure to have it covering both sides. Put the sirloin to rest once more while you prepare the crust for it.
In a big plate, mixture the package of onion soup powder, with the oats (about the same amount of the powder soup, you will have for the oats), this will be your crust for the sirloin. Then put the sirloin over your mixture and cover it all with the "crust" you created, by pressing the crust against the sirloin until you get every single inch covered.
When you finish covering the sirloin really well with the crust, put the beef in a buttered baking pan and put to it to roast for about 1 hour and a half. This time might change according to the size of your oven, so to make sure, the sirloin should have a darker look and the oats should be golden when the roast beef is ready.
When you finish you will see how incredibly smooth and delicious this roast beef is. Hope you can enjoy it as much as I did! Thank you Ettore for the recipe. <3