Instructions

1. Determine what flavors are desired in the roast meat. The most standard way of seasoning a sirloin is with sea salt and freshly ground black pepper which enhance the flavor of the meat without overpowering it. Choose light-flavored herbs, such as basil or oregano, if wanting a more Italian taste in the meat. Alternatively, use a pinch of cumin and coriander, with a generous teaspoon of chili powder for a Southwestern flavor.

2. Mix one part black pepper with equal parts of the desired herbs or spices. Toss in a small bowl. Add one to two pinches of sea salt, depending on how much salt you enjoy with your meat. An alternative, if serving a large group of individuals, is to provide a small dish of sea salt at the meal and allow people to salt their own meat.

3. Sprinkle the desired seasonings evenly over all areas of the meat -- both sides and along the edges. Press the seasoning in with your hands so it is lightly embedded in the flesh.

4. Coat the bottom of a frying pan with oil. Turn to medium-high heat and place the seasoned roast in the pan. Cook on all sides until the meat is a dark, golden brown color. This not only enhances the tastes of the seasoning but also ensures that it stays on the outside of the beef as it cooks. Remove the roast from heat and continue cooking it according to the desired recipe, whether roasting it in a hot oven or on a barbecue.

5. Cut the meat across the grain when serving, as this will make each cut more tender and manageable.