Tomato Crusted Sirloin Roast

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

Sarah MickeyAll Recipes, Beef Recipes, Favorite Roasting Recipes, Pimenton/Paprika Recipes, Roast Recipes Leave a Comment

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

Makes 6-8 Servings

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
  • 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



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

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

Preheat your oven to 250 degrees.

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.

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

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

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

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

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Grass-Fed Beef Recipes
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