Get ready to throw back the grill cover because this dish is guaranteed to be a summertime favorite! This delicious recipe features a tender and flavorful sirloin cap roast topped with rich and creamy harissa crema. All served with a side of buttery Mexican creamed corn and tangy vinegar slaw.<\/p>\n
Tools You\u2019ll Need Before You Start:<\/strong><\/h4>\n\n- 3 Small Mixing Bowls<\/li>\n
- 1 Whisk<\/li>\n
- 1 Large Bowl<\/li>\n
- 1 Spatula<\/li>\n
- 1 Large Cast-Iron Pan<\/li>\n
- 1 Cheese Grater<\/li>\n
- 1 Knife<\/li>\n
- 1 Meat Thermometer<\/li>\n
- 1 Cutting Board<\/li>\n<\/ul>\n
How to Make Grilled Sirloin Cap Roast with Harissa Crema <\/strong><\/h2>\nCarved from the cap of our Omaha Steaks Top Sirloin, this is a roast that eats like a steak<\/a>! With a \u00bd\u201d fat cap that bastes the meat with flavor while cooking, it\u2019s packed with amazing taste and texture. It\u2019s then topped with a rich and creamy harissa crema. All served with a side of buttery Mexican creamed corn and tangy vinegar slaw.<\/p>\n1. Prepare the Sirloin Roast Rub\u00a0 <\/strong><\/h3>\nAdd kosher salt, black pepper, smoked paprika, savory cumin, pungent garlic powder, and aromatic oregano to a small bowl. Set it aside until your roast is ready for the rub.<\/p>\n
2. Whisk up an Earthy Crema<\/strong><\/h3>\nWhisk together sour cream, smoky harissa paste, Worcestershire sauce, apple cider vinegar, kosher salt, black pepper, mellow onion powder, fresh lime juice, salt, and pepper in a small bowl.<\/p>\n
3. Let\u2019s Assemble the Vinegar Slaw<\/strong><\/h3>\nStarting with the slaw mix. Take a large mixing bowl and add your favorite pre-packaged coleslaw mix, along with green onion, thinly sliced radishes, roughly chopped cilantro, fresh lime juice, salt, and pepper. Then, set it aside while we make the dressing.<\/p>\n
Now it’s time for the dressing! In a small bowl, add the olive oil, apple cider vinegar, sweet agave nectar or honey, Dijon mustard, kosher salt, black pepper, and crushed red pepper. Mix all of these ingredients together. Then, toss it into the slaw mixture.<\/p>\n
4. Add Some Flair With Mexican Creamed Corn<\/strong><\/h3>\nFirst, thaw Omaha Steaks Steakhouse Creamed Corn<\/a> in the refrigerator overnight.<\/p>\nNext, turn on your oven broiler to low. Then, place a medium-sized cast-iron pan over medium-high heat and drizzle olive oil on the pan; add the butter, diced yellow and green onions, minced jalape\u00f1os, sliced garlic cloves, and a pinch of salt and pepper. Saut\u00e9 until tender and browned.<\/p>\n
Then add the creamed corn and continue saut\u00e9ing for another 5 minutes or until the pan bubbles. Finish with grated Parmesan cheese and a sprinkle of paprika. Place oven in the oven for 3 to 5 minutes and serve hot!<\/p>\n
5. Grill Up the Roast<\/strong><\/h3>\nTo grill the perfect roast for this dish, start the night before by thawing your Omaha Steaks Sirloin Cap Roast<\/a> in the refrigerator or using our convenient quick-thaw method<\/a>. Once thawed, pat dry with paper towels so the seasoning sticks well. Using a sharp knife, cut a crosshatch pattern into the fat layer, being careful not to cut into the roast, and rub it down with grapeseed oil. Season all sides with the sirloin roast rub and allow it to come to room temperature on the counter for about 40 to 45 minutes.<\/p>\nWhile your roast is coming to room temperature, preheat your grill to 250 degrees Fahrenheit indirect heat. For best results, we recommend using a probe thermometer inserted into the thickest part of the roast.\u00a0This\u00a0allows you to carefully monitor the internal temperature of the meat while cooking. Cook roast until 15 degrees below doneness (for the recommended medium-rare doneness of 130 degrees Fahrenheit, cook to 115 degrees), about 40 to 45 minutes. If you’re looking for a different steak doneness, refer to our steak doneness guide<\/a>.<\/p>\nRemove the roast from the grill and increase the temperature to 550 degrees direct heat. Place the roast back on the grill with the fat-cap-side-down for about 1 minute, forming a brown sear. Then flip the roast meat-side-down and sear for about another minute. Lastly, sear each edge for 30 seconds until browned. At this point, the roast will be 5 degrees below medium-rare doneness.<\/p>\n
Take the roast off the grill and let it rest on a cutting board for 15 minutes, so the juices redistribute. Once rested, slice against the grain, topping each slice with the harissa crema. Serve with the Mexican creamed corn and vinegar slaw on the side. Enjoy!<\/p>\n
\t![\"Omaha](\"https:\/\/assets.omahasteaks.com\/transform\/ec1deae2-6b7f-4e69-b14a-54de4d036529\/sd_v_070b?io=transform%3Acrop%2Cwidth%3A1600%2Cheight%3A1600&io=transform%3Afill%2Cwidth%3A500%2Cheight%3A500\")
<\/div>\tOmaha Steaks Steakhouse Creamed Corn 1 Piece 20 oz<\/div>\t\t\t\u00a0\u00a0\t\t\t#3097WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$10.99\u00a0|\u00a0<\/span>save 45% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>\t
How to Make Grilled Sirloin Cap Roast with Harissa Crema <\/strong><\/h2>\nCarved from the cap of our Omaha Steaks Top Sirloin, this is a roast that eats like a steak<\/a>! With a \u00bd\u201d fat cap that bastes the meat with flavor while cooking, it\u2019s packed with amazing taste and texture. It\u2019s then topped with a rich and creamy harissa crema. All served with a side of buttery Mexican creamed corn and tangy vinegar slaw.<\/p>\n1. Prepare the Sirloin Roast Rub\u00a0 <\/strong><\/h3>\nAdd kosher salt, black pepper, smoked paprika, savory cumin, pungent garlic powder, and aromatic oregano to a small bowl. Set it aside until your roast is ready for the rub.<\/p>\n
2. Whisk up an Earthy Crema<\/strong><\/h3>\nWhisk together sour cream, smoky harissa paste, Worcestershire sauce, apple cider vinegar, kosher salt, black pepper, mellow onion powder, fresh lime juice, salt, and pepper in a small bowl.<\/p>\n
3. Let\u2019s Assemble the Vinegar Slaw<\/strong><\/h3>\nStarting with the slaw mix. Take a large mixing bowl and add your favorite pre-packaged coleslaw mix, along with green onion, thinly sliced radishes, roughly chopped cilantro, fresh lime juice, salt, and pepper. Then, set it aside while we make the dressing.<\/p>\n
Now it’s time for the dressing! In a small bowl, add the olive oil, apple cider vinegar, sweet agave nectar or honey, Dijon mustard, kosher salt, black pepper, and crushed red pepper. Mix all of these ingredients together. Then, toss it into the slaw mixture.<\/p>\n
4. Add Some Flair With Mexican Creamed Corn<\/strong><\/h3>\nFirst, thaw Omaha Steaks Steakhouse Creamed Corn<\/a> in the refrigerator overnight.<\/p>\nNext, turn on your oven broiler to low. Then, place a medium-sized cast-iron pan over medium-high heat and drizzle olive oil on the pan; add the butter, diced yellow and green onions, minced jalape\u00f1os, sliced garlic cloves, and a pinch of salt and pepper. Saut\u00e9 until tender and browned.<\/p>\n
Then add the creamed corn and continue saut\u00e9ing for another 5 minutes or until the pan bubbles. Finish with grated Parmesan cheese and a sprinkle of paprika. Place oven in the oven for 3 to 5 minutes and serve hot!<\/p>\n
5. Grill Up the Roast<\/strong><\/h3>\nTo grill the perfect roast for this dish, start the night before by thawing your Omaha Steaks Sirloin Cap Roast<\/a> in the refrigerator or using our convenient quick-thaw method<\/a>. Once thawed, pat dry with paper towels so the seasoning sticks well. Using a sharp knife, cut a crosshatch pattern into the fat layer, being careful not to cut into the roast, and rub it down with grapeseed oil. Season all sides with the sirloin roast rub and allow it to come to room temperature on the counter for about 40 to 45 minutes.<\/p>\nWhile your roast is coming to room temperature, preheat your grill to 250 degrees Fahrenheit indirect heat. For best results, we recommend using a probe thermometer inserted into the thickest part of the roast.\u00a0This\u00a0allows you to carefully monitor the internal temperature of the meat while cooking. Cook roast until 15 degrees below doneness (for the recommended medium-rare doneness of 130 degrees Fahrenheit, cook to 115 degrees), about 40 to 45 minutes. If you’re looking for a different steak doneness, refer to our steak doneness guide<\/a>.<\/p>\nRemove the roast from the grill and increase the temperature to 550 degrees direct heat. Place the roast back on the grill with the fat-cap-side-down for about 1 minute, forming a brown sear. Then flip the roast meat-side-down and sear for about another minute. Lastly, sear each edge for 30 seconds until browned. At this point, the roast will be 5 degrees below medium-rare doneness.<\/p>\n
Take the roast off the grill and let it rest on a cutting board for 15 minutes, so the juices redistribute. Once rested, slice against the grain, topping each slice with the harissa crema. Serve with the Mexican creamed corn and vinegar slaw on the side. Enjoy!<\/p>\n
\t<\/div>\tOmaha Steaks Steakhouse Creamed Corn 1 Piece 20 oz<\/div>\t\t\t\u00a0\u00a0\t\t\t#3097WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$10.99\u00a0|\u00a0<\/span>save 45% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>\t
1. Prepare the Sirloin Roast Rub\u00a0 <\/strong><\/h3>\nAdd kosher salt, black pepper, smoked paprika, savory cumin, pungent garlic powder, and aromatic oregano to a small bowl. Set it aside until your roast is ready for the rub.<\/p>\n
2. Whisk up an Earthy Crema<\/strong><\/h3>\nWhisk together sour cream, smoky harissa paste, Worcestershire sauce, apple cider vinegar, kosher salt, black pepper, mellow onion powder, fresh lime juice, salt, and pepper in a small bowl.<\/p>\n
3. Let\u2019s Assemble the Vinegar Slaw<\/strong><\/h3>\nStarting with the slaw mix. Take a large mixing bowl and add your favorite pre-packaged coleslaw mix, along with green onion, thinly sliced radishes, roughly chopped cilantro, fresh lime juice, salt, and pepper. Then, set it aside while we make the dressing.<\/p>\n
Now it’s time for the dressing! In a small bowl, add the olive oil, apple cider vinegar, sweet agave nectar or honey, Dijon mustard, kosher salt, black pepper, and crushed red pepper. Mix all of these ingredients together. Then, toss it into the slaw mixture.<\/p>\n
4. Add Some Flair With Mexican Creamed Corn<\/strong><\/h3>\nFirst, thaw Omaha Steaks Steakhouse Creamed Corn<\/a> in the refrigerator overnight.<\/p>\nNext, turn on your oven broiler to low. Then, place a medium-sized cast-iron pan over medium-high heat and drizzle olive oil on the pan; add the butter, diced yellow and green onions, minced jalape\u00f1os, sliced garlic cloves, and a pinch of salt and pepper. Saut\u00e9 until tender and browned.<\/p>\n
Then add the creamed corn and continue saut\u00e9ing for another 5 minutes or until the pan bubbles. Finish with grated Parmesan cheese and a sprinkle of paprika. Place oven in the oven for 3 to 5 minutes and serve hot!<\/p>\n
5. Grill Up the Roast<\/strong><\/h3>\nTo grill the perfect roast for this dish, start the night before by thawing your Omaha Steaks Sirloin Cap Roast<\/a> in the refrigerator or using our convenient quick-thaw method<\/a>. Once thawed, pat dry with paper towels so the seasoning sticks well. Using a sharp knife, cut a crosshatch pattern into the fat layer, being careful not to cut into the roast, and rub it down with grapeseed oil. Season all sides with the sirloin roast rub and allow it to come to room temperature on the counter for about 40 to 45 minutes.<\/p>\nWhile your roast is coming to room temperature, preheat your grill to 250 degrees Fahrenheit indirect heat. For best results, we recommend using a probe thermometer inserted into the thickest part of the roast.\u00a0This\u00a0allows you to carefully monitor the internal temperature of the meat while cooking. Cook roast until 15 degrees below doneness (for the recommended medium-rare doneness of 130 degrees Fahrenheit, cook to 115 degrees), about 40 to 45 minutes. If you’re looking for a different steak doneness, refer to our steak doneness guide<\/a>.<\/p>\nRemove the roast from the grill and increase the temperature to 550 degrees direct heat. Place the roast back on the grill with the fat-cap-side-down for about 1 minute, forming a brown sear. Then flip the roast meat-side-down and sear for about another minute. Lastly, sear each edge for 30 seconds until browned. At this point, the roast will be 5 degrees below medium-rare doneness.<\/p>\n
Take the roast off the grill and let it rest on a cutting board for 15 minutes, so the juices redistribute. Once rested, slice against the grain, topping each slice with the harissa crema. Serve with the Mexican creamed corn and vinegar slaw on the side. Enjoy!<\/p>\n
\t<\/div>\tOmaha Steaks Steakhouse Creamed Corn 1 Piece 20 oz<\/div>\t\t\t\u00a0\u00a0\t\t\t#3097WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$10.99\u00a0|\u00a0<\/span>save 45% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>\t
Whisk together sour cream, smoky harissa paste, Worcestershire sauce, apple cider vinegar, kosher salt, black pepper, mellow onion powder, fresh lime juice, salt, and pepper in a small bowl.<\/p>\n
3. Let\u2019s Assemble the Vinegar Slaw<\/strong><\/h3>\nStarting with the slaw mix. Take a large mixing bowl and add your favorite pre-packaged coleslaw mix, along with green onion, thinly sliced radishes, roughly chopped cilantro, fresh lime juice, salt, and pepper. Then, set it aside while we make the dressing.<\/p>\n
Now it’s time for the dressing! In a small bowl, add the olive oil, apple cider vinegar, sweet agave nectar or honey, Dijon mustard, kosher salt, black pepper, and crushed red pepper. Mix all of these ingredients together. Then, toss it into the slaw mixture.<\/p>\n
4. Add Some Flair With Mexican Creamed Corn<\/strong><\/h3>\nFirst, thaw Omaha Steaks Steakhouse Creamed Corn<\/a> in the refrigerator overnight.<\/p>\nNext, turn on your oven broiler to low. Then, place a medium-sized cast-iron pan over medium-high heat and drizzle olive oil on the pan; add the butter, diced yellow and green onions, minced jalape\u00f1os, sliced garlic cloves, and a pinch of salt and pepper. Saut\u00e9 until tender and browned.<\/p>\n
Then add the creamed corn and continue saut\u00e9ing for another 5 minutes or until the pan bubbles. Finish with grated Parmesan cheese and a sprinkle of paprika. Place oven in the oven for 3 to 5 minutes and serve hot!<\/p>\n
5. Grill Up the Roast<\/strong><\/h3>\nTo grill the perfect roast for this dish, start the night before by thawing your Omaha Steaks Sirloin Cap Roast<\/a> in the refrigerator or using our convenient quick-thaw method<\/a>. Once thawed, pat dry with paper towels so the seasoning sticks well. Using a sharp knife, cut a crosshatch pattern into the fat layer, being careful not to cut into the roast, and rub it down with grapeseed oil. Season all sides with the sirloin roast rub and allow it to come to room temperature on the counter for about 40 to 45 minutes.<\/p>\nWhile your roast is coming to room temperature, preheat your grill to 250 degrees Fahrenheit indirect heat. For best results, we recommend using a probe thermometer inserted into the thickest part of the roast.\u00a0This\u00a0allows you to carefully monitor the internal temperature of the meat while cooking. Cook roast until 15 degrees below doneness (for the recommended medium-rare doneness of 130 degrees Fahrenheit, cook to 115 degrees), about 40 to 45 minutes. If you’re looking for a different steak doneness, refer to our steak doneness guide<\/a>.<\/p>\nRemove the roast from the grill and increase the temperature to 550 degrees direct heat. Place the roast back on the grill with the fat-cap-side-down for about 1 minute, forming a brown sear. Then flip the roast meat-side-down and sear for about another minute. Lastly, sear each edge for 30 seconds until browned. At this point, the roast will be 5 degrees below medium-rare doneness.<\/p>\n
Take the roast off the grill and let it rest on a cutting board for 15 minutes, so the juices redistribute. Once rested, slice against the grain, topping each slice with the harissa crema. Serve with the Mexican creamed corn and vinegar slaw on the side. Enjoy!<\/p>\n
\t<\/div>\tOmaha Steaks Steakhouse Creamed Corn 1 Piece 20 oz<\/div>\t\t\t\u00a0\u00a0\t\t\t#3097WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$10.99\u00a0|\u00a0<\/span>save 45% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>\t
First, thaw Omaha Steaks Steakhouse Creamed Corn<\/a> in the refrigerator overnight.<\/p>\n Next, turn on your oven broiler to low. Then, place a medium-sized cast-iron pan over medium-high heat and drizzle olive oil on the pan; add the butter, diced yellow and green onions, minced jalape\u00f1os, sliced garlic cloves, and a pinch of salt and pepper. Saut\u00e9 until tender and browned.<\/p>\n Then add the creamed corn and continue saut\u00e9ing for another 5 minutes or until the pan bubbles. Finish with grated Parmesan cheese and a sprinkle of paprika. Place oven in the oven for 3 to 5 minutes and serve hot!<\/p>\n To grill the perfect roast for this dish, start the night before by thawing your Omaha Steaks Sirloin Cap Roast<\/a> in the refrigerator or using our convenient quick-thaw method<\/a>. Once thawed, pat dry with paper towels so the seasoning sticks well. Using a sharp knife, cut a crosshatch pattern into the fat layer, being careful not to cut into the roast, and rub it down with grapeseed oil. Season all sides with the sirloin roast rub and allow it to come to room temperature on the counter for about 40 to 45 minutes.<\/p>\n While your roast is coming to room temperature, preheat your grill to 250 degrees Fahrenheit indirect heat. For best results, we recommend using a probe thermometer inserted into the thickest part of the roast.\u00a0This\u00a0allows you to carefully monitor the internal temperature of the meat while cooking. Cook roast until 15 degrees below doneness (for the recommended medium-rare doneness of 130 degrees Fahrenheit, cook to 115 degrees), about 40 to 45 minutes. If you’re looking for a different steak doneness, refer to our steak doneness guide<\/a>.<\/p>\n Remove the roast from the grill and increase the temperature to 550 degrees direct heat. Place the roast back on the grill with the fat-cap-side-down for about 1 minute, forming a brown sear. Then flip the roast meat-side-down and sear for about another minute. Lastly, sear each edge for 30 seconds until browned. At this point, the roast will be 5 degrees below medium-rare doneness.<\/p>\n Take the roast off the grill and let it rest on a cutting board for 15 minutes, so the juices redistribute. Once rested, slice against the grain, topping each slice with the harissa crema. Serve with the Mexican creamed corn and vinegar slaw on the side. Enjoy!<\/p>\n5. Grill Up the Roast<\/strong><\/h3>\n
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![\"Grilled](\"https:\/\/blog-content.omahasteaks.com\/wp-content\/uploads\/2024\/05\/Grilled-Sirloin-Cap-Roast-With-Harissa-Crema-Mexican-Creamed-Corn-and-Vinegar-Slaw-CR-blog-150x150.jpg\")
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