Ultimate Roast Beast with Spinach "Gunge"

For a few years now I have lived without a grill.  How on earth do you cook a fine piece of meat without a grill?  After talking to my very talented boss and reading the latest Bon Appetit I finally have my answer and have been cooking meat about 8x more than I had for over a year.  Hooray!

I decided to try it out for the first time on a 2lb Top Sirloin Roast (with a good amount of fat on top "fat cap")
After coating it with olive oil, some fresh ground pepper, and plenty and I mean PLENTY of sea salt, it sat on my counter warming up for about 1.5 hours.  It a pan on the highest heat possible i seared all sides of the meat.  Took about 15 minutes till it was very crisp and dark brown. ( this was very very smokey so grab an extra fan)  I left it with the fat side down and placed it in the preheated 425 degree oven for about 45 minutes.

Meanwhile I prepared the spinach.   I had to work in batches to wilt 2lbs of spinach in butter.  Afterwards I added mustard, creme fraiche and a bit of parmesan and pureed adding salt and pepper to taste.  This is probably the most rich, flavorful spinach I have EVER had!! 

Pulled the meat out of the oven and let rest for 15 min while Rob whipped up some mashed potato's.  In retrospect I would have pulled the meat out a little earlier but I can't complain one tiny bit about dinner that night.  The meat was so juicy and tender, with a bacon like crisp to the outside.  Delish!