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
GRILLED PORCINI, ITALIAN STYLE
Provided by Craig Claiborne
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat charcoal or gas-fired grill to high.
- Remove stems from mushrooms. Stems may be chopped and used for another purpose. Wipe caps with damp cloth.
- Blend olive oil, oregano, garlic, salt and pepper in small bowl. Blend. Brush mushroom caps with mixture.
- Place mushrooms, stem side up, on grill and cook 2 minutes. Turn and brush with remaining oil mixture. Cook 2 minutes longer.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 106 milligrams, Sugar 1 gram
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.
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.
PORCINI-BUTTERED ROAST BEEF SIRLOIN WITH PICKLED PEPPERCORN SAUCE
Carve this rolled sirloin at the Christmas dinner table. The porcini butter adds a fabulous umami note, and pickled peppercorns cut through the creamy sauce
Provided by Anna Glover
Categories Dinner
Time 1h50m
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- The night before, prepare the peppercorns for the sauce. Put the green peppercorns and vinegar in a small bowl, cover and leave at room temperature overnight.
- The next day, pat the beef dry with kitchen paper, cover loosely, and leave for 1 hr at room temperature - this helps to ensure perfectly cooked meat later. Put the dried porcini mushrooms and black peppercorns in a small blender or spice grinder, and blitz to a powder. Mash with the butter and set aside.
- Heat the oven to 230C/210C fan/gas 8. Season the sirloin all over with the sea salt. Heat the oil in a flameproof roasting tin or large frying pan over a high heat, and sear the beef, fat-side down, for 5-8 mins until some of the fat has rendered out and turned golden brown, then holding the beef with tongs, sear it on all sides for 2-3 mins until browned all over. Sit the browned beef in the roasting tin fat-side up and spoon out most of the fat (if you have rendered it in the tin). Spoon 2 tbsp of the rendered fat over the beef and reserve any leftover fat for making yorkshires. Arrange the shallots around the beef, turning to coat them in the fat.
- Roast for 20 mins, then dot the porcini butter all over the beef and reduce the heat to 180C/160C fan/gas 4. Roast for another 40-50 mins for rare to medium-rare, or 1 hr for medium-well. If you have a meat thermometer, it should read 55C for medium-rare, or 65C for well done. Baste the meat in the butter from the tin, then transfer to a warm platter or board with the shallots. Cover and leave to rest for 20 mins.
- To make the sauce, discard all but 4 tbsp fat from the tin and set the tin over a low heat (or transfer to a pan), and fry the chopped shallots for 6-8 mins until softened and translucent. Strain the pickled peppercorns, reserving the vinegar, and add to the pan along with the stock. Bring to a simmer and cook for 10 mins until reduced by about half, then whisk in the cream. Taste for seasoning, and add the reserved vinegar, 1 tsp at a time, to balance the acidity and creaminess (we used about 5 tsp). Simmer for another 5-6 mins until the sauce has thickened. Pour into a jug. Carve the beef and serve with the roasted shallots and sauce.
Nutrition Facts : Calories 607 calories, Fat 43 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 56 grams protein, Sodium 1.7 milligram of sodium
TOP SIRLOIN ROAST
This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.
Provided by BJT1968
Categories Main Dish Recipes Roast Recipes
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
- Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
- Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
- Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
- Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g
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