Mustard-Glazed Sirloin Roast with Sautéed Greens

Name: Mustard-Glazed Sirloin Roast with Sautéed Greens Recipe
Prep time: 15 min
Cook time: 80 min
Yield: 4 Servings
Cuisine: Beef
Ingredients: 2 to 2-1/2 lb Beef Coulotte Roast; 1-1/2 lb Rainbow or Regular Swiss Chard; 1 tbsp Olive Oil; 1 md Onion, chopped; 4 cloves Garlic, minced; Salt, to taste; Pepper, to taste; Mustard-Pepper Sauce:; 1/4 cup Apple Juice; 2 tbsp Coarse Grain Dijon-style Mustard; 2 tbsp Chopped Fresh Parsley; 4 cloves Garlic, minced; 1/2 tsp Coarse Grind Black Pepper; Additional Items:; Small Bowl; Instant-read Thermometer; Shallow Roasting Pan

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 10 servings
Prep Time: 10 - 20 minutes
Cook Time: 50 - 100 minutes

Ingredients:

Beef Coulotte Roast
Rainbow or Regular Swiss Chard
Olive Oil
Onion, chopped
Garlic, minced
Salt, to taste
Pepper, to taste

Mustard-Pepper Sauce:

Apple Juice
Coarse Grain Dijon-style Mustard
Chopped Fresh Parsley
Garlic, minced
Coarse Grind Black Pepper

Additional Items:

• Small Bowl
• Instant-read Thermometer
• Shallow Roasting Pan

Directions:

Preheat grill to medium (350°F).
Combine sauce ingredients in small bowl. Remove and reserve 1/4 cup for basting.
Brush roast with remaining sauce.
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.
Grill for 55 to 65 minutes for medium rare; 65 to 75 minutes for medium doneness, basting with reserved 1/4 cup sauce after 30 minutes.
Meanwhile, remove and finely chop Swiss chard stems and ribs.
Thinly slice chard leaves.
On the grill's side burner, heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 5 to 6 minutes or until onion turns golden brown, stirring occasionally.
Add chard stems and leaves, in batches if necessary; cook and stir about 2 minutes or until leaves are wilted.
Cover and cook about 7 minutes or until stems are tender. Season with salt and pepper, as desired. Set aside and keep warm.
Cook's Tip: To slice Swiss chard leaves, stack several leaves. Roll stack lengthwise into cylinder. Cut cylinder crosswise with sharp knife.
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.)
Carve roast into slices; season with salt and pepper, as desired.
Serve with Swiss chard.