Tomato Crusted Sirloin Roast

Grass-Fed Beef Top Sirloin Roast with a Spiced Tomato Crust

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Grass-Fed Beef Top Sirloin Roast with a Spiced Tomato Crust

Makes 6-8 Servings
wine WINE PAIRING
Merlot

Add a lot of flavor to your roasts without a lot of extra work using this recipe. The tomato crust is earthy, rich, and herby with a bit of bite from the garlic and chili powder. It’s a great counterpart to the leaner, beefier flavor of grass-fed beef.

Tomato Crusted Sirloin Roast
INGREDIENTS
  • 3lb Grass-Fed Beef Top Sirloin Roast
  • 10 Oil Poached Tomato pieces (Jarred)
  • 1 tsp Ground Cumin
  • 2 tsp chopped Garlic
  • 2 tsp Chile Powder of your choice
  • ½ tsp Red Pepper Flakes
  • 1 tsp Smoked Paprika (pimentón)
  • 3 tsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2tsp Fresh Rosemary, chopped
  • 3 finger pinch of Coarse Sea Salt

DIRECTIONS

1

Optional, but Recommended: Dry age the roast for four days (How to Dry Age Beef at Home).
2

Remove the roast from your refrigerator an hour before you plan on cooking it so it can come to room temperature.
3

Preheat your oven to 250 degrees.
4

Combine the tomatoes, garlic, cumin, chile powder, chile flakes, paprika, kosher salt &3 tsp of olive oil in a blender. Blend into a smooth paste.
5

Put the roast on a rack over a roasting dish & coat it with the paste on all sides.
6

Sprinkle the top of the rubbed roast with the chopped rosemary and coarse sea salt.
7

Roast to an internal temperature of 120 degrees, then remove the sirloin from the oven. Let it rest for 20 minutes.
8

Return the roast to the oven and broil it to develop a crust. Slice & serve.

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Grass-Fed Beef Recipes
Roast Recipes