Warm up with a Top Sirloin Roast paired with an Iowa dry red wine.
The big flavors from the spices and the fat from the sirloin in this Fennel-Coriander Top Sirloin Roast need a big, dry red wine, and Tassel Ridge 2020 Iowa Reserve Marquette is a perfect pairing!
Tassel Ridge® Fennel-Coriander Top Sirloin Roast
- 1 5–6 lb boneless top sirloin roast
- 2 Tbsp coarse salt
- 4 tsp plus ¼ cup olive oil
- 4 cloves garlic, minced
- 2 tsp ground fennel
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp dried oregano
- 1 tsp pepper
- 10 pieces kitchen twine
Cut roast lengthwise along grain into 2 equal, smaller roasts. Rub 1 tablespoon salt over each roast. Refrigerate, uncovered, for 24–48 hours. With oven rack in middle position, preheat oven to 225°F. Heat 2 teaspoons oil in large skillet over high until just smoking. Brown one roast on all sides, 6 to 8 minutes. Remove from skillet. Repeat with 2 teaspoons oil and remaining roast. Cool for 10 minutes. Meanwhile, add garlic, fennel, coriander, paprika, oregano, and remaining ¼ cup oil to food processor. Process, scraping down sides of bowl, to a smooth paste, about 30 seconds. Add pepper. Pulse to combine, 2 to 3 pulses. Using 5 pieces of twine per roast, tie each roast crosswise, at equal intervals, into loaf shape. Place roasts on wire rack in rimmed baking sheet. Rub evenly with spice paste. Roast for 2 to 2½ hours to 125°F for medium rare or 130°F for medium. Remove from oven. Leave on wire rack. Tent loosely with foil. Let rest 30 to 40 minutes. Raise oven temperature to 500°F. Remove foil from roasts. Cut and discard twine. Return roasts to oven. Cook until exteriors are well browned, 6 to 8 minutes. Remove from oven. Place on cutting board. Slice ¼-inch thick. Serves 8–10.
Wine Recommendation—Tassel Ridge 2020 Iowa Reserve Marquette
2020 Iowa Reserve Marquette is a dry red with bright cherry notes and hints of baking spice on the nose and palate followed by a long, moderately acidic finish. Made from Marquette grapes grown in our Iowa vineyards, 2020 Iowa Reserve Marquette pairs well with fully-flavored red meat.