Here are the following ingredients:
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Follow these cooking methods/directions:
Combine half of the garlic slivers, six of the thyme sprigs, vinegar, oil, and a pinch of salt in a large sealable freezer bag. Using the point of a sharp knife, score the fat side of the sirloin cap in a crosshatch pattern. Season all over with salt and pepper to your taste; place in bag, massaging marinade into meat; seal bag and refrigerate for 8 to 12 hours.
Remove meat from marinade; discard marinade. Pat roast dry with paper towel. Place roast on rack in shallow roasting pan, fat side up. Cut shallow slits all over roast; insert remaining garlic slivers and leaves from the remaining thyme sprigs into slits. Insert oven-safe meat thermometer into centre of roast. Cook, uncovered, in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 50 minutes for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
Chimichurri Sauce : Meanwhile, combine cilantro, parsley, garlic, hot pepper sauce, salt and pepper in food processor; pulse until chopped. With motor running, gradually blend in olive oil and lemon juice until mixture resembles pesto. (Make-ahead: Chimichurri Sauce can be prepared up to 12 hours in advance and kept refrigerated for up to 2 days.)
Transfer roast to cutting board and let rest for 15 minutes. Carve across the grain into thin slices and arrange on a serving platter with the chimichurri alongside.