After dropping Alex off in Asheville on Saturday, I met her other grandparents Wednesday in Va. on their way home to WVA to retrieve her. When I got home Bev was making Spinach Maria and had a sirloin tip roast, she’d found in the freezer, marinating on the counter. This fit in well with my empty the freezer and pantry plan.
When I asked about her plans for the meat, she advised she wanted to treat in like a thick steak, which sounded good to me. She had used the Jiccard to tenderize it. I fired up four burners on the grill, seared the meat about 4 minutes a side, then, turned off the two center burners under the meat. At this point I inserted a probe thermometer, and tossed a foil pack of maple chips I had from another cook onto the flavorizer bar, closed the lid and waited for the roast to reach 125* internal temp. When it did, I removed it to a cutting board and let it rest about 10 minutes.
For the marinade, her goal was to make it Southwestern and she used an Emeril recipe as an ingredients list, then added some more of her own and didn’t really measure anything – it turned out good, but I can’t print it. Here’s a shot after it’s flip and when ready to come off.
We sided it with the Spinach Maria which is a speciality of a local restaurant – here’s the recipe:
SPINACH MARIA – CALHOUN’S
5 (10 oz) Packages frozen chopped spinach
4 ½ cups Milk
1 tsp Dry mustard
1 tsp Granulated garlic
1 ¾ tsp Crushed (dried) red pepper
½ medium Yellow onion
1 Tbsp Butter
5 Tbsp Melted butter
6 Tbsp All purpose flour
8 oz Velveeta cheese
4 oz Monterey jack cheese
1 ½ cups Grated cheddar cheese (for topping)
· Thaw spinach in the refrigerator for 24 hours. Squeeze as much excess water as possible out of the spinach.
· Heat milk and spices in 4 quart saucepan on medium heat to just below a boil (190 degrees). Reduce heat and simmer.
· Finely chop onion and saute it in 1 T butter on medium heat for 5 to 8 minutes. Add to saucepan.
· Combine the 5 T melted butter with the flour in a small saute pan. (This is the first step of making a roux, which will thicken the sauce.) Mix until completely blended. Cook on low heat 3 to 4 minutes to make roux.
· Add roux to milk in saucepan and mix well. Continue to cook until the sauce thickens.
· Cut the velveeta, cheddar, and jack cheese into small cubes and add to the sauce pan.
· Continue to mix until all the cheese is completely melted and blended into the sauce. Be careful not to burn the sauce while the cheese is melting.
· Remove from heat. Allow to cool for 15 minutes.
· Stir in drained spinach. Maybe placed in several containers and frozen.
· Add shredded cheese before freezing or at time of baking.
· Bake for 30 minutes at 350 F.
I sliced it about 1/4" and will have to say the sirloin tip roast worked very well cooked this way - it was tender and flavorful. Here’s my plate and I would definitely cook it like this again.
Have a great day and thanks for stopping by.