Spice-Rubbed Sirloin Roast with Chimichurri, Crispy Baby Potatoes and Lime-Dressed Greens

Remove the sirloin roast from the refrigerator 45 minutes before cooking to bring it to room temperature.

Preheat the oven to 425°F (220°C).

In a small bowl, combine 1 tablespoon olive oil, 1 tablespoon smoked paprika, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 tablespoon brown sugar, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to create the spice rub.

Pat the sirloin roast dry with paper towels and place on a rack in a roasting pan. Rub the spice mixture all over the roast, pressing it into the meat.

Wash 1.5 pounds baby potatoes and cut any larger ones in half so they're all roughly the same size. Place in a large bowl.

Peel and mince 2 garlic cloves. Add to the potatoes along with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat.

Arrange the potatoes around the roast in the roasting pan, making sure they're in a single layer.

Place the pan in the preheated oven. Roast for 15 minutes, then reduce heat to 350°F (175°C) and continue roasting for about 25-30 minutes for medium-rare (internal temperature of 130-135°F).

While the meat and potatoes roast, prepare the chimichurri: Wash, dry, and finely chop 1 cup fresh parsley and 1/2 cup fresh cilantro leaves.

Peel and mince the remaining 4 garlic cloves.

In a medium bowl, combine the chopped herbs, minced garlic, 3 tablespoons red wine vinegar, juice of 1 lime, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon red pepper flakes.

Slowly whisk in 3 tablespoons olive oil until well combined. Set the chimichurri aside to let flavors meld.

Wash and dry the mixed salad greens. Place 6 cups in a large salad bowl.

Wash and halve 1 cup cherry tomatoes. Add to the salad bowl.

Peel and thinly slice 1/2 red onion. Add to the salad bowl.

For the lime dressing, combine the juice of the remaining lime with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper in a small bowl. Whisk until emulsified.

When the roast reaches the desired temperature, remove it from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10 minutes.

If the potatoes aren't crispy enough, increase the oven temperature to 425°F (220°C) and continue roasting them for another 5-10 minutes while the meat rests.

Drizzle the lime dressing over the salad greens and toss gently to coat.

Slice the sirloin roast against the grain into 1/4-inch thick slices.

Serve the sliced sirloin with the crispy potatoes, a generous spoonful of chimichurri sauce, and the lime-dressed greens on the side.