Mediterranean Crusted Sirloin Beef Roast is a flavorful, mouthwatering meal to serve at the holidays or for a get together. Roast and toast with your guests using the flavors of the Mediterranean paired with a juicy, tender top sirloin roast. 

MEDITERRANEAN CRUSTED SIRLOIN BEEF ROAST

Tis the season for roasting and toasting!

There is nothing like the pairing of a warm glass of red wine with a juicy, tender piece of beef at the holidays. Roasts are a great meal to serve guests and family at the holidays.

I have always loved Mediterranean spices paired with beef so I knew I had to share this Mediterranean Crusted Sirloin Beef Roast with you for the holiday season.

This top sirloin roast is rubbed with a mixture of Mediterranean spices that I love: allspice, cumin, cayenne pepper, cloves, cinnamon and coriander and roasted along with garlic and bay leaves to create a flavorful roast that everyone will love.

I like pairing my Mediterranean Crusted Sirloin Beef Roast with either Simple Garlic Parmesan Green Beans or Lebanese Green Beans and tabbouleh or kale salad.

Speaking of delicious beef, did you know that this holiday season, thousands of families across Ohio will buy beef? Ohioans spend $4.1 billion each year on beef, which is a healthy, high-quality protein choice.  

The dietary guidelines recommend adults eat 5.5 ounces of protein foods per day. Americans consume 1.7 ounces of beef daily.

I like to serve my family beef because it is a natural source of essential nutrients, which makes a great protein source you can enjoy every day.

 Aside from being a great source of protein, beef provides 10 essential nutrients in a small package. You would have to eat 8 ounces of chicken breast to get the same amount of iron as 3 ounces of beef.

I had the opportunity to visit some Ohio beef farmers with the Ohio Beef Council over the past few years and they are wonderful people who take great pride in and great care of their animals.

I was shocked to learn that there are 17,000 beef farming families in Ohio, and 98 percent are family farms. I love that!

Ohio beef farmers are committed to providing excellent care of their animals, protecting the environment for future generations and to producing safe, healthy beef. U.S. beef farmers have improved sustainability by 5 percent in the past six years to help feed a growing world population.

As you start preparing your holiday menus you should consider adding this Mediterranean Crusted Sirloin Beef Roast to your menu. And of course you can roast and toast your guests with a Cabernet Sauvignon– one of the best American wine and food marriages is a tender roast and a big, oak-aged Cabernet Sauvignon.

Here are a few helpful tips when roasting beef this season:

1. Some of the best cuts for oven roasting include: Strip Roast, Ribeye Roast and Tenderloin Roast.
2. When cooking, place roast, directly from the refrigerator, fat side up, on rack in a shallow roasting pan. The exception is the Rib Roast – the ribs form a natural rack.
3. It’s helpful to follow cooking guidelines when preparing a roast. Once the roast is removed from the oven, transfer the roast to a carving board and tent loosely with aluminum foil. Let it stand for 15 to 20 minutes.
4. Get roasting and toasting: Pot Roast and ribs pair well with medium red wines, like Merlot, Zinfandel and Cabernet Franc.

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Mediterranean Crusted Sirloin Beef Roast

Yield: 4-6

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Mediterranean Crusted Sirloin Beef Roast is a flavorful, mouthwatering meal to serve at the holidays or for a get together. Roast and toast with your guests using the flavors of the Mediterranean paired with a juicy, tender top sirloin roast. 

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Ingredients

• 1 (3-pound) center-cut top sirloin roast
• 2 teaspoons ground coriander
• 1 Tablespoon ground cumin
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper {optional: more or less for spice}
• 1 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground clove
• 1 teaspoon oregano
• 1 garlic clove, chopped into small pieces
• 2 bay leaves, broken into small pieces

Garnish:

• Rosemary
• Fresh parsley

Instructions

1. Remove the roast from the fridge and let sit on the counter while you prepare the spices.
2. In a small mixing bowl combine the coriander, cumin, salt, pepper, cayenne pepper {optional}, cinnamon, allspice, clove and oregano.
3. Rub the seasoning on the roast making sure to cover it all evenly, cover with plastic and refrigerate for at least an hour {you can let it sit in the fridge overnight if you want as well}.
4. Preheat oven to 450°F and place roast in a roasting pan or on a wire rack in a baking sheet pan. Chop the garlic and cut the bay leaves into small pieces. Using a sharp knife cut small slits into the roast and insert the small pieces of garlic and bay leaves {this will add additional flavor to the roast--you can remove them once the roast is sliced}.
5. Put the roast in the oven and roast for 15 minutes, without opening the oven reduce heat to 325°F and cook for about 50-60 minutes or until the roast reaches an internal temperature of 135°F {medium rare} or 145°F {medium doneness}.
6. Remove from the oven, transfer the roast to a cutting board and cover the roast loosely with foil and let rest 15 minutes before carving thinly against the grain. Garnish with rosemary or parsley.