Roast Beef Sirloin with Sun-Dried Tomato Crust

Beef sirloin is covered in a sweet-and-tart sun-dried tomato herb paste, then roasted until perfectly tender.

COOK TIME 115 minutes
PREP TIME 15 minutes

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Robust and intense, this 100% Italian extra virgin olive oil adds a bold kick to this dish.


Fresh herbs, garlic, and sun-dried tomatoes act as a flavorful and festive crust for this simple and tasty roast beef sirloin.

  • 2 pounds / sirloin tip roast beef
  • ¾ cup / sun-dried tomatoes, patted dry
  • 3 cloves / garlic
  • ½ / lemon, juiced
  • 4 sprigs / fresh thyme
  • 1 sprig / fresh rosemary
  • 6 tablespoons / Zucchi Italiano Extra Virgin Olive Oil
  • ¼ teaspoon / salt (or more to taste)


  1. Combine sun-dried tomatoes, garlic, lemon juice, thyme, and rosemary in a food processor and pulse.
  2. Drizzle in Zucchi Italiano Extra Virgin Olive Oil and pulse until a soft mixture forms. Add salt to taste.
  3. Preheat the oven to 450℉.
  4. Place the beef in a roasting pan, use half of the sun-dried tomato mixture to cover the beef on top and both sides. Reserve the other half of the sun-dried tomato mixture for serving.
  5. Cook the beef for 10 minutes at 450℉, then reduce the temperature to 325℉ and cook for another 1 ½ hours or until the internal temperature of the meat reaches at least 145℉ for medium-rare or 160℉ for medium.
  6. Check on the meat a few times. If you notice that the sun-dried crust is starting to burn, cover with foil.
  7. Once cooked, lightly cover the meat with foil and let the meat rest for about 10 minutes.
  8. Serve with roasted potatoes, extra sun-dried tomato mixture, and a drizzle of Zucchi Italiano EVOO.

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