Bacon-Stuffed Bottom Sirloin Cap with Herb Dressing
A butterflied bottom sirloin cap rolled around bacon, roasted until juicy, and served with a sharp parsley and green onion dressing.
By Thiago Temple Published
Prep
25 min
Cook
1 hr 5 min
Total
1 hr 30 min
Serves
6
Level
Intermediate
I had some uncooked bacon left in the fridge and wanted to use it for something more substantial than breakfast. I also had a bottom sirloin cap, so I butterflied the beef, lined it with the bacon, and rolled the whole thing into a roast.
Bottom sirloin cap is called maminha in Brazil. It is a lean, flavorful cut, so the bacon inside helps keep the roast rich while the herb dressing adds the acidity and freshness it needs.
For a complete dinner, serve it with air-fryer rutabaga and Brussels sprouts.
Ingredients
Tap to check off as you go · 13 items
Amounts as written — this recipe serves 6.
Steps
- 1
Butterfly the bottom sirloin cap by slicing it horizontally and opening it like a book. Be careful not to cut all the way through.
- 2
Season both sides of the beef with the salt, black pepper, and garlic powder.
- 3
Arrange the bacon in a single layer over the inside of the beef.
- 4
Roll the beef tightly into a roast, enclosing the bacon.
- 5
Tie the roast with butcher's twine at roughly 1-inch intervals so it keeps its shape.
- 6
Let the roast stand at room temperature for 30 minutes while you heat the oven to 375°F (190°C).
- 7
Set the roast on a rack inside a roasting pan or on a rimmed sheet pan.
- 8
Roast until a thermometer inserted into the center of the roll reaches 145°F (63°C). Start checking after 45 minutes; the exact time will depend on the shape and thickness of the roast.
- 9
Rest the roast for 10 minutes before removing the twine and slicing it into 1/2-inch medallions.
- 10
While the roast rests, combine all the herb dressing ingredients in a small bowl. Stir well and let the dressing sit for at least 15 minutes so the flavors can come together.
- 11
Spoon some herb dressing over the sliced roast and serve the rest at the table.
Two things that matter
Bottom sirloin cap is lean and can dry out if it is overcooked. Use a thermometer and check the temperature in the center, where the raw bacon was rolled into the beef.
The herb dressing can be made before the roast goes into the oven. Giving it more time to sit only improves the flavor.
Nutrition
1 portion, based on 6 portions
Calories
550
Protein
45 g
Carbs
2 g total / 1 g net
Fat
40 g
Fiber
1 g
