Coulette Sirloin Roast

• 
  2-3 pounds Certified Angus Beef^® top sirloin cap roast (coulotte) with 1/4-inch fat cap
• 2 teaspoons kosher or sea salt
• 1 teaspoon black pepper
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground clove
• Cast iron skillet 

Directions

• Mix all of the spices in a bowl and set to the side.  This Moroccan spice mix can be made ahead and kept in an airtight container until ready to use. 
• Score the fat cap of your sirloin roast in 1/2" hash marks.  
  
• Liberally coat the entire roast with seasoning mix and massage into the meat.
• Refrigerate uncovered at least one hour and up to overnight.
  

Pre-heat oven to 325°F. Remove chilled roast and place in cast iron skillet, fat cap side down. Cook over medium-high heat for five minutes. 

Skillet will smoke as the fat renders and a crust forms.

Flip roast over and place in the oven for 30 minutes or until internal thermometer reads 120°. 

Remove and let rest, covered with foil for 20 minutes before slicing.