Citrus Sirloin Medallions

Yield: 4-6 servings

1 ½ – 2 Ibs Sirloin Roast

Marinade: ½ cup Persian Lime Oil –

¼ cup Blood Orange Oil

2 Tbsp Dark Soy Sauce

3 cloves chopped garlic

½ yellow onion (sliced)

½ Tbsp course ground pepper

(1) Orange- sliced into wheels

Method:

Break down sirloin into 2-3 roasts -*cut along connective tissue areas

In a large mixing bowl, coat the roasts with the marinade, cover with plastic *Press the plastic directly on the marinated roasts. *Marinate in the fridge for 4hrs. * No less then (3) Hrs

Dry Rub Ingredients:

1 Tbsp fine onion powder

1 Tbsp fine garlic powder

2 Tbsp chili powder

½ Tbsp cinnamon

½ Tbsp dried chili flake

½ tbsp. course ground pepper

1 Tbsp kosher salt

1 Tbsp smoked paprika or regular

2 Tbsp Italian Herb Oil –

1 Tbsp Butter *(for searing)

Method: Remove the marinated roasts. *Reserve ½ cup of the marinade. Pat roasts dry with a paper towel. Coat with herb oil and then with the dry rub. Pre-heat your oven to 400 degrees (*non-convection) in an oven safe sauté pan, heat the pan to high on your range top stove. Add butter until browned. Carefully place the roasts in the pan. Sear on all sides (*approx. 2 minutes on each side or until browned) Pour the reserved marinade over the roasts and place the entire pan in the oven. Roast for approx 10-15 minutes or until desired temperature 145 degrees – medium rare / 160 medium. Remove roasts, rest for (5) minutes and slice to desired sizes. Enjoy!!