Jarred oil-poached tomatoes make an excellent base for wet rubs. Blended with spices they produce an easy, deliciously savory crust for roasts. This slow-roast, then broil method produces a very uniformly cooked, juicy roast.

Wine Pairing: Merlot

Ingredients Servings: 6-8

  • 3lb Grass-Fed Beef Top Sirloin
  • ½ t Chopped Fresh Rosemary
  • Large pinch of Kosher Salt
  • 1 T Oil
  • 5 T Lemon Juice (substitute Yuzu Juice for extra complexity)
  • Salt & Black Pepper
  • Wet Rub:
  • ½ t Red Pepper Flake
  • 1 t Smoked Paprika
  • 10 pieces of Jarred Oil Poached Tomato
  • 1 t Ground Cumin
  • 2 t Chopped Fresh Garlic
  • 2 t Chile Powder
  • 3 t Olive Oil
  • 1 t Kosher Salt


Remove the roast from the refrigerator an hour before roasting to allow it to come to room temperature.
Preheat your oven to 250˚F.
Combine all the wet rub ingredients in a blender. Blend into a paste.
Coat the roast with the wet rub. Put it in a roasting pan on a rack. Sprinkle the top with the additional salt and chopped rosemary.
Roast the top sirloin in your oven to an internal temperature of 120˚F (for a rare/medium rare result, longer for more well done).
Remove the roast from the oven and let it rest for 20 minutes.
Return the roast to the oven and broil it until a flavorful crust forms. Slice it into pieces and serve with your choice of sides.