Bakar Top Sirloin Roast

Bakar Top Sirloin Roast

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Esther Benzaquen of Bakar Kosher Meat sent me two five pound roasts to prepare for my dinner party. She also sent me a smaller roast for me to practice on. Esther knew I had never seasoned or prepared a sirloin roast before; because it is not generally available to the kosher market. The meat comes from the hindquarters and has to be treated in a specific way for it to be certified kosher. All the information about Bakar meat is on their website.

Where to begin! I watched the Bakar video and then watched every video I could find on You Tube. You’d be amazed how many ways people prepare the same cut of meat. Bakar’s meat is not just from the hindquarters; it is also grass fed, hormone and antibiotic free. It  is leaner and more tender than other beef.

In honor of the Bakar roasts, I bought a new thermometer with two probes that can be programmed to exactly the temperature you want. Personally, I never trust a thermometer alone. I have to time the roast, check the thermometer, smell it and touch it before I’m satisfied. Over the top- maybe; but I prefer a medium rare roast and once it’s over done there’s no reversing it. Also, remember that the roast keeps cooking after you have removed it from the oven. I like to remove it from heat at least five degrees early so that as it continues to cook as it rests, the roast doesn’t get overdone. Don’t skip the resting period after you remove the roast from the oven. That time allows the juices to evenly flow throughout the roast and keep it juicy.

FYI: Use a shallow roasting pan with a rack. If you use a deeper pan, the roast will steam rather than roast and you will lose flavor and texture.

End of story: not one piece was left after my gathering. Everyone was excited to taste this new cut and they were amazed how tender it was. I can’t recommend Bakar enough.

Prep time: 20 minutes

Bakar Sirloin Roast

By Gloria Kobrin Published: January 31, 2017

  • Yield:

  • 12 Servings


  • 1 4 1/2-5 pound Sirloin roast
  • 1/4 cup Dijon Mustard
  • 1 teaspoon dried marjoram
  • 1 teaspoon garlic salt
  • 1 teaspoon dried basil
  • 1 teaspoon Black Pepper
  • 3 tablespoons Olive Oil


  • butcher twine
  • shalow roasting pan with rack
  • meat thermometer


  1. Rinse the roast and pat it dry. Now you have to truss it. You need 5-6 lengths of twine- about 8 inches each to truss the roast and give it a nice shape. Take one piece of twine and pace it under the bottom of the roast. Pull it tight across the top and wrap one side twice around the other before tying a tight knot. Repeat this every inch down the roast until it is all trussed. The Bakar video shows you exactly how to do this.
  2. Mix the mustard with the herbs, pepper and olive oil. Spread this mixture all over the top, sides and bottom of roast. Let it marinate a few hours or overnight. Let the roast come to room temperature before you put it in the oven.
  3. Preheat oven to: 500°F. Place roast on rack in roasting pan. Insert thermometer in the center. Grill roast seven minutes on one side and then turn it over and roast seven more minutes on the other side. Don't use a fork. You don't want to make holes in the roast. Turn it over with a long handled tongs or two spoons.The high heat will give a nice crust to the roast.
  4. Turn the heat down to 300°F. Let the roast cook until the thermometer reaches 130°F-135°F for medium rare. It took less than 15 minutes. My new thermometer actually rings when it is done. Remove roast from the oven and let it rest 15 minutes before you slice it thinly with a sharp knife. Enjoy