Question
I was intending to cook roast beef with a joint of sirloin, but unfortunately my wife has returned from the supermarket with the sirloin already cut into slices (it wasn't her fault, and I don't know why the butcher sliced the meat). My question is: would it still be possible to roast the sirloin as if it were one joint or should I try a different cooking method?
Answer
Sirloin is a better steak than a roast, but if that is what you want...
Sear the cut surfaces in a hot pan, and then quickly assemble it into a roast block and twine/skewer it together. Don't go crazy, it is never going to be perfect
Roast as normal, baste a little more often than normal, and maybe trim a few minutes off the time
Now the fun with this is that you can flavour the slices before assembly, garlic, herbs, what ever you like. It's like having a stuffed roast, but already in serving portions. Many people cut pockets into their roast to stuff/flavour it, now you have it done in a large scale
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