This time of the year is always such a busy time. Large gatherings, great food, trying to squeeze in some last minute shopping… whatever the case may be, the last thing you want to do is start whipping up a big hearty and filling meal for your family. That’s where the Cook Once, Eat Thrice Series comes in. We’ve already covered two versions with shredded chicken AND a series that highlight the amazing side dish that is roasted vegetables! This months take on the 3 meal marathon is Top Sirloin. Oh yes, this amazing roast is perfect for this time of year, especially with the cooler weather settling in here. But there are a few challenges this time of year I face:
- Christmas means drop-ins… we have lots of family and friends stop in for the evening, or on a sunday afternoon and I like to make sure I have an appetizer of some sorts on hand
- Trying to decorate, trim the tree, bake cookies, etc… can leave the ‘what’s for dinner’ question a really open ended one
- The LAST thing I want to do is order in. We will be going to christmas parties, and visiting family and friends ourselves, so when we are at home I would like to serve a good meal to my family.
I really wanted to make each meal idea double duty… and with the holidays and the need for appetizers o hand, each recipe you will see over the next few days can be a meal on its own OR it can easily be turned into an appetizer. Sounds like this series came at the perfect time for Christmas!
The Main Event:
- 6-7 lb Top Sirloin Roast
- 1/2 cup beef broth
- 1 tbsp Montreal Steak Spice
- 1 packet of Beef Bovril
- Place your roast in the crock pot.
- Add seasonings and pour beef broth around the roast.
- Cook on low 6-7 hrs.
*Note: Your roast will come out rare. That’s exactly what you want! I say that because you will end up cooking the beef again with each meal which will cook it to medium-rare (or longer). The point is, you want it a little undercooked, so with every other meal it doesn’t end up overcooked.
Today’s starter meal was by far one of the best dinners I had made in a long time! I still can’t get over how delicious it was, and frankly, my mouth is watering just writing about it now.
Top Sirloin Flatbread with Horseradish Mayo
- 1 medium white onion
- 4 large white mushrooms
- 1/2 yellow bell pepper
- 1 red bell pepper
- 2 tbsp butter
- salt & pepper to taste.
- 2 cups of shredded sirloin roast
- 2 large flat breads
- 8 slices of provolone cheese
- For the Mayo:
- 1/2 cup light mayonnaise
- 1/3 cup spicy/hot horseradish (not creamed)
- 2 tbsp of diced chives
- 1 tbsp black pepper
- dash or salt
- Chop and slice all of your vegetables. In a non-stick skillet melt 2 tbsp butter.
- Add the onion, bell peppers and mushrooms. Sauté on low-medium heat. You want everything softened and the colours bright, but you don’t want anything browned.
- In the meantime, preheat your oven to 400 degrees.
- For the mayo, in a small bowl mix mayo ingredients together. Set aside.
- On a parchment lined caking sheet, place flat bread. Add about 1/4 cup of the mayo mixture per flatbread and spread evenly. Layer on 1 cup shredded sirloin per flatbread, and half of the veggie mixture. Top with 4 slices of provolone and bake in the oven for about 15-20 minutes to until cheese is bubbly and golden.
- Sprinkle on more horseradish mayo, and chopped green onions. Serve warm.
As the main part of our dinner, I cut the large flat breads in half, and served with a side of roasted potatoes and a salad.
As an appetizer I cut it into 2-inch thick strips and served the extra mayo in a bowl with a spoon. That way guests can serve themselves additional mayo if they so choose to, and it’s a little more finger friendly food choice! Flatbreads are a great way to serve up a delicious lunch or dinner, and can always easily be turned into an appetizer which is perfect over the holiday season!
Thank you so much for stopping by today. I always appreciate when you take a moment and comment below. Remember, this is only part 1 of 3 of December’s Cook Once, Eat Thrice series!! There is more deliciousness coming your way tomorrow.