Tomato Crusted Grass-Fed Top Sirloin Roast

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

Instructions

1
Remove the roast from the refrigerator an hour before roasting to allow it to come to room temperature.
2
Preheat your oven to 250˚F.
3
Combine all the wet rub ingredients in a blender. Blend into a paste.
4
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.
5
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).
6
Remove the roast from the oven and let it rest for 20 minutes.
7
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.