red eye-rubbed beef sirloin cap roast with roasted garlic and caramelized onion jam

Red Eye-Rubbed Beef Sirloin Cap Roast with Roasted Garlic and Caramelized Onion Jam

"Growing up, Sunday was always the day for beef roasts. This recipe is perfect for Sunday supper and has an Old West chuckwagon appeal. The bitter notes from the coffee powder, the sweet notes from the brown sugar, along with the umami in the beef, marry well with the compote to create an amazing meal." – Chef Dave Zino, is from Norridge, Illinois and currently lives in Evanston, Illinois

  • 1 beef Sirloin Cap Roast, 1/8" fat, trimmed (about 2-1/4 pounds)

Red Eye Coffee Rub:

  • 3 tablespoons espresso coffee powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon coarse grind black pepper
  • 1 teaspoon chili powder

Roasted Garlic and Onion Jam:

  • 1 head of garlic
  • 3 teaspoons olive oil, divided
  • 2 tablespoons butter
  • 2 onions, diced
  • 1 granny smith apple, peeled, cored and diced
  • 3 tablespoons packed brown sugar
  • 2 teaspoons salt
  • 1 teaspoon ground white pepper
  • 3 tablespoons white balsamic vinegar


  • Snipped chives
  1. Preheat oven to 350°F. Combine Rub ingredients in small bowl; press evenly onto beef Sirloin Cap Roast.
  2. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
    Cut about 1/4 inch off top of garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy-duty aluminum foil; drizzle with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal. Place alongside roast in pan.
    Roast beef in 350°F oven 55 to 65 minutes for medium rare; 65 to 75 minutes for medium doneness. Roast garlic 1-1/4 to 1-1/2 hours or until very soft and golden brown; set aside.
  3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
  4. Meanwhile, heat butter and remaining 2 teaspoons oil in large nonstick skillet on medium heat until hot. Add onions, apple, brown sugar, salt and white pepper. Cook 18 to 20 minutes until onions are caramelized and brown, stirring occasionally. Remove roasted garlic from foil and smash into a paste with the back of a spoon. Add roasted garlic into onion mixture; cook 1 minute, stirring so garlic is combined. Add vinegar; cook 1 minute. Season with salt and pepper, as desired. 
  5. Carve roast into slices; season with salt and pepper, as desired. Serve with Roasted Garlic and Onion Jam. Garnish with chives.

Nutrition information per serving: 314 calories; 18.2 g fat (6.8 g saturated fat; 8.8 g monounsaturated fat; 0.7 g trans. fat; 0.9 g polyunsaturated fat); 83 mg cholesterol; 917 mg sodium; 474 mg potassium; 15 g carbohydrate; 1.69 g fiber; 24 g protein; 4 mg niacin; 0.5 mg vitamin B6; 2.5 mcg vitamin B12; 3.3 mg iron; 32.8 mcg selenium; 9.1 mg zinc; 95.4 mg choline; 0.7 g trans. fat; 0.9 g polyunsaturated fat.