GRILLED SIRLOIN ROAST
My grandmother passed this recipe down to my mom, and it's a gem. The tasty sauce makes the beef and carrots so tender, and it's made with many ingredients you'll already have on hand. You won't want to eat pot roast any other way! -Krista Smith Kliebenstein, Broomfield, Colorado
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour, ketchup, Worcestershire sauce, brown sugar, vinegar, 1 teaspoon salt and mustard until smooth; set aside. Sprinkle pepper and remaining salt over roast. , Grill roast over medium heat for 5-10 minutes or until browned on all sides. Transfer to a heavy-duty 13-in. x 9-in. disposable foil pan. Pour reserved sauce over roast. Top with the carrots, tomatoes and onion. Cover pan with foil. , Grill over indirect medium heat for 3 to 3-1/2 hours or until meat is tender.
Nutrition Facts : Calories 284 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 792mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 2g fiber), Protein 34g protein.
SIRLOIN TIP ROAST
To properly cook a roast beef, we need around 325 to 350 degrees for about 20 - 30 minutes per pound. Most of the other smokers I have owned required a lot of effort to keep that (relatively, for a smoker) high temperature going for an extended period of time. Not with this smoker design, the roast beef came out perfect and took a little over 3 hours.
Provided by Steve
Number Of Ingredients 5
Steps:
- The sirloin tip roast has a great beef flavor, so I just mixed up a simple rub using some of my always abundant fresh rosemary and a few more ingredients from the cupboard. The rosemary holds up well to the higher heat and adds a great flavor to the "crust" or the "bark" of the roast.
- Mix all of the ingredients well and rub the roast. Place the roast on a platter, wrap with plastic wrap and refrigerate until you are ready to cook. I let mine sit overnight in this case.
- Some people love a heavy smoke taste to all of their meats. To be honest, I kind of get burned out (pun intended) to the taste of smoke after a few good barbecues. As a result, I sometimes don't even add any wood to my smoker when cooking large cuts of meat like this sirloin tip. The charcoal adds just enough taste, combined with the rub, to make an awesome roast. In my opinion, the heavier smoke added by wood would overpower the roast. If you really feel the need to add wood, I would suggest using only a chunk or two the size of your fist for the first 30 - 45 minutes of cooking. The searing process we are going to do to lock in the moisture will prevent a lot of that smoke from penetrating the meat anyway, so 30 - 45 minutes should suffice to add a little more flavor if you feel it is necessary.
- Remove the roast from the refrigerator an hour before cooking and allow it to come to room temperature on the kitchen counter. This is an important step that some people overlook, but you won't, right?? In order to cook this sirloin tip roast evenly, we want the inside to warm, so resting the meat on the counter before cooking is essential. No short cuts!
- While the roast is resting, let's go ahead and get the smoker going. Fill your chimney (no lighter fluid on my watch!) with charcoal and light her up. Let it burn until the top coals start to show white ash.
- While the chimney coals are burning , form a "bowl" or a ring of unlit charcoal around the edges of your fire box. This will allow the coals to burn slowly from the inside to the outside of the fire basket.
- Once the coals in the chimney are ready, carefully pour the coals into the middle of your "bowl". Here's a visual of my fire basket ready to go
- With the fire burning, set your smoker up for at least 325, up to 350. Mine bounces between those temps, which is fine. We want to cook to the internal temperature of the meat, not a precise time anyway.
- While the smoker is heating up, we need to sear the sirloin tip. I like to use my gas grill for this because it creates great looking grill marks, but you can certainly do it on the stove using a skillet and some oil.
- Once the roast has rested for an hour, sear all sides over a hot grill or on the stove. If you are using a grill, turn it halfway through each side to make those great grill marks, presentation is everything!
- With ALL of the sides seared, place the roast on the smoker over a pan of beef broth or water. We want gravy, right? So we need to catch those drippings! Besides that, it provides great moisture to our cooker. Add water as necessary throughout the cooking time.
- Continue to cook the sirloin roast until a meat thermometer registers 130 degrees at the CENTER of the roast for medium rare at the center, medium on the ends. This should take around 20 - 30 minutes per pound, but never rely on exact times. Use a meat thermometer instead.
- Once the roast has reached an internal temperature of 130 degrees, remove from the smoker and place on a platter.
- Loosely cover the sirloin tip roast with aluminum foil and allow the meat to rest for 30 minutes. This allows the juices to redistribute in the meat, so that they don't all run out when you slice into that delicious roast.
- While your roast is resting, go make some gravy with the drippings!
- After a proper resting, slice the roast beef thinly against the grain and serve. Enjoy!
GRILLED BEEF SIRLOIN TIP ROAST
My husband made this for lunch today. He grilled it over charcoal and the meat ended up being very moist and tender. Great flavor and easy to make! Preparation ime equals marinating.
Provided by Dine Dish
Categories Roast Beef
Time 9h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine oil, garlic, teriyaki marinade and liquid smoke in sealable plastic bag; mix well.
- Add the roast.
- Squeeze air from bag, allowing marinade to cover the roast; seal.
- Marinate in refrigerator for 6-8 hours, turning occasionally; drain.
- Place roast on grill rack over medium-hot coals.
- Grill with lid down for 45 minutes.
- Turn the roast over and grill for another 30 minutes or until done to taste.
- Cut into 1/2 to 3/4 inch slices.
- Serve immediately.
CATHERINE'S SIRLOIN TIP ROAST
This was my mother's signature recipe. Slice lengthwise, very thinly. Also delicious chilled, with spicy mustard on tiny party rolls.
Provided by Kate Holmgreen
Categories Main Dish Recipes
Time 1h45m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.
- Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan.
- Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing.
- To serve, slice thinly against the grain, and use pan drippings for gravy.
Nutrition Facts : Calories 298.7 calories, Carbohydrate 0.9 g, Cholesterol 138.3 mg, Fat 10 g, Fiber 0.1 g, Protein 48.3 g, SaturatedFat 3.5 g, Sodium 132 mg
THE BEST GRILLED SIRLOIN TIP ROAST
If you're looking for a flavorful cut of meat that's still pretty lean, give this tri-tip steak recipe a try. I like to cook it slowly over indirect heat, mopping it frequently with red wine sauce. -James Schend, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle roast with salt, thyme, garlic powder and ground pepper. Cover and refrigerate at least 8 hours or up to 24 hours. Meanwhile, in a sauce pan, saute onion in 1 tablespoon oil until tender, about 5 minutes. Add wine, thyme, garlic, peppercorns and cloves. Simmer until reduced to ¾ cup. Cool; strain, discarding solids, and refrigerate., Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer's directions., Pat roast dry with paper towels. Brush with remaining 1 tablespoon oil; place over drip pan. Grill, covered, over medium-low indirect heat, brushing with mop sauce every 20 minutes, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-1/2 to 2 hours. Let stand 15 minutes before slicing., If desired, in a small bowl, stir together butter, horseradish and thyme. Serve on top of roast.
Nutrition Facts : Calories 262 calories, Fat 13g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 1027mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.
GRILLED SIRLOIN ROAST
Make and share this Grilled Sirloin Roast recipe from Food.com.
Provided by CookingONTheSide
Categories Roast Beef
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, combine the flour, ketchup, Worcestershire sauce, brown sugar, vinegar, 1 t salt and mustard until smooth; set aside.
- Sprinkle pepper and remaining salt over roast.
- Grill roast over medium heat for 5-10 minutes or until browned on all sides.
- Transfer to a heavy-duty 13-inch by 9-inch baking disposable foil pan.
- Pour reserved sauce over roast.
- Top with carrots, tomatoes and onion.
- Cover pan with foil.
- Grill over indirect medium heat for 3 hours or until meat is tender.
Nutrition Facts : Calories 450.3, Fat 19.7, SaturatedFat 7.2, Cholesterol 147.6, Sodium 823, Carbohydrate 18.4, Fiber 2.3, Sugar 10.4, Protein 48.5
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- Start off by salting the roast the day before you’re going to be cooking it (this will give a more flavorful, evenly salted roast). Evenly rub the salt over the roast, take plastic wrap and tightly wrap it around the roast, then place on a plate/bowl in your refrigerator.
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- After the roast reaches your desired temperature, remove from the oven and allow to rest for 15 minutes. Once the time is up, slice, serve and enjoy!
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