INPUT ARTICLE: Article: Get out a 2 1/2 pound (1.1 kg) sirloin tip roast. Sprinkle 1 teaspoon of salt over the sirloin and use your fingertips to rub the salt evenly into the meat. Wrap the sirloin in plastic wrap and put it in the fridge for the day or up to overnight. While you can skip this step if you're short on time, it will improve the flavor and texture of the sirloin tip. Remove the sirloin from the fridge and let it sit at room temperature for at least an hour. Unwrap the roast and pat it dry with paper towels. Turn on the oven to 250 degrees F (120 degrees C). Bringing the sirloin tip to room temperature will prevent it from cooking too quickly on the outside while the inside remains underdone. Pour 1 tablespoon (14 g) of olive oil into a cast-iron or heavy skillet. Heat the oil on medium-high so it begins to smoke a little. Lower the sirloin tip into the hot skillet and brown it for 3 minutes. Carefully turn it over and brown the other side for 3 minutes. The sirloin won't be finished cooking, but searing will give the sirloin a rich, caramelized flavor. Measure all of your spices and place them in a small bowl. Stir them together until they're combined and rub them evenly over the seared sirloin. You'll need:  1 teaspoon of pepper 2 teaspoons of dried oregano 2 teaspoons of dried basil 1½ teaspoons of crushed red pepper or chili pepper flakes 3 larges cloves of minced garlic Stick an oven-safe meat thermometer into the seasoned sirloin and put the meat in a roasting pan or tray. Put the sirloin in the preheated oven and bake it for 1 hour and 20 minutes. The temperature of the roast should be between 120 degrees F (50 degrees C) for rare or 130 degrees F (55 degrees C) for medium. If the sirloin is larger, you might need to add more time. Turn off the oven and leave the sirloin in the oven to finish cooking as it rests. Leave the roast for 30 to 40 minutes so the temperature of the sirloin increases by about 10 to 20 degrees. Avoid opening the oven door because this will let too much of the heat out and the steak won't finish cooking. Remove the sirloin from the oven once it's done to your liking. Let it sit at room temperature for 10 to 15 minutes before you slice it. Slice the sirloin tips into thin strips before you serve them. Consider serving the roast sirloin tip with green beans, rice, or steamed vegetables.

SUMMARY: Salt and rest the sirloin tip. Bring the sirloin tip to room temperature and preheat the oven. Sear the sirloin tip. Combine the spices and rub them over the sirloin. Roast the sirloin tip. Rest the roast and check the temperature again. Slice and serve the roast sirloin tip.

INPUT ARTICLE: Article: If you're only going to use a portion of your sliced bread, it's best to defrost that portion only. Thawing out an entire loaf of sliced bread when you only need a few slices will require you to either consume the rest of the loaf or refreeze it.  Refreezing bread repeatedly can dry the bread out, making it hard and/or stale. Set aside as many slices as you'll need to defrost and save the rest in the freezer. If the slices are stuck together, you can try using a clean fork or knife to gently pry them apart. Take the slices you've chosen to defrost and arrange them on a plate. Most permanent kitchen dinnerware is safe to microwave; if you're not sure, check the bottom of the plate, as manufacturers will stamp some kitchenware as being microwave safe.  Do not cover the bread. Simply arrange your slices on a plate with a little space in between each slice. Some bakers recommend wrapping frozen bread in a paper towel before microwaving. Make sure the plate can safely be microwaved. Avoid using disposable plates or anything made of plastic. While most loaves of bread will not defrost well in the microwave, sliced bread can be microwaved effectively. As the bread thaws, the starch molecules in each slice will form crystals, which can draw out any moisture that was previously in the bread (called retrogradation). Using a microwave allows the crystals to break down inside the slices of bread so that each piece is soft and warm.  Set the microwave on high power. Heat the sliced bread in your microwave for increments of 10 seconds. Check on the slices after 10 seconds before adding more time in the microwave. It should not take more than 15 to 25 seconds for most microwaves to defrost sliced bread. However, there may be some variance in defrost time, depending on your particular microwave. Do not microwave bread for longer than a minute, as this will probably overheat it. Make sure the bread isn't too hot before eating. Be aware that microwaving bread is likely to make it either overly chewy or hard and stale. This is because the bread loses its water content as the microwave turns that water into vapor, which leaves the bread. If you don't have a microwave or would rather not use one, you can defrost frozen bread in a toaster oven. This method may not work well for whole loaves of bread, though, so it's best to only use toaster ovens for slices of bread.  Adjust the setting to "defrost" or "frozen" to warm up sliced bread from the freezer. As always, make sure the bread hasn't gotten too hot while toasting.

SUMMARY:
Thaw out as many slices as you'll need. Arrange the slices on a microwave-safe plate. Use a microwave to warm the frozen slices. Heat up frozen slices of bread in a toaster oven.