The Best Grilled Sirloin Tip Roast Recipes

SIRLOIN TIP ROAST

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!

CATHERINE'S SIRLOIN TIP ROAST

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.

GRILLED SIRLOIN ROAST

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.

GRILLED BEEF SIRLOIN TIP ROAST

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.

DAN'S GRILLED SMOKED SIRLOIN TIP ROAST

Steps:

• 1. You will not need all of these spices for one roast, so having an empty spice jar is helpful in storing the leftover spice blend to use later. You may also use other spices of your own choosing if you do not like the ones I used.
• 2. After measuring out each spice, add them to a blender or food processor and process until they reach the desired texture needed to season the roast. The blend should look something like this.
• 3. Place a reasonable amount on a small plate, & then sprinkle liberally over the entire roast. Using a small plate keeps you from contaminating the entire batch of seasoning with wet fingers. Being sure to cover all sides, top and bottom. Then Place in a large recloseable bag or wrap in saran wrap and allow to sit a few hours or preferably overnight in fridge so spices can penetrate the roast. Remove roast from fridge at least one and a half hours before you are ready to grill to allow roast to come to room temperature.
• 4. This is what the well seasoned roast looked like before I placed it in the fridge. Then I brought it to room temperature before placing it on the grill.
• 5. My husband used the Weber Grill to make this roast. I measured out all of the spices, and then pulverized them in a food processor for the roast. Season the Roast, and allow it to marinate a few hours or preferably overnight. Prep grill for INDIRECT HEAT METHOD to cook the roast. By adding the charcoal to one side, then igniting it and allowing it to turn grey for a high temperature before placing the roast on the grill.
• 6. Using a 9X12 size pan, add about 4 tablespoons of Extra Virgin Olive oil. The reason for this is that the drippings from the roast will flavor the olive oil as the roast cooks, and this makes a great flavored Au Jus to go over the Roast once it has been sliced.
• 7. When ready add the roast to the grill. But do not cover the pan with foil. Cover the grill with the grill dome. Then cook using indirect heat(charcoal on one side, & Roast on opposite side of the charcoal) until Roast reaches an internal temperature of 145 degrees F to 150 degrees F. for medium rare. Cook longer if you prefer less rare.Then remove from heat, cover with foil and allow to rest at least 10 to 15 minutes before carving.This allows the juices to redistribute within the roast. Our roast took approximately 2 hours. If your roast is smaller or larger adjust the time accordingly.
• 8. Carve roast into desired slices, then serve the Au Jus over each individual slice as desired.

SIRLOIN TIP ROAST

Steps:

• Remove the beef from the fridge 1-2 hours ahead of time to let it approach room temperature for even cooking.
• Preheat oven to 450°F. Set aside a roasting pan with a wire rack. (If you don't have a rack, you can strew thick cut onion and carrots underneath the meat instead.)
• Pat dry the beef with paper towels to remove excess moisture. Then rub with oil on all sides followed by the salt, pepper and optional herbs. Optional: insert wireless thermometer (see note).
• Put the beef in the prepared roasting pan with optional carrots and onions. Then roast for 15 minutes at 450°F.
• Reduce heat to 325°F and continue cooking for 60-90 minutes more, or about 20 minutes per pound. It's done when the internal temperature reaches 125°F as measured with an instant or wireless thermometer.
• Optional: Halfway through cooking, baste the meat by spooning pan juices on top. (If there aren't many juices, add 1/2 cup of water or broth to the pan.)
• Remove the roast from the oven. Tent with aluminum foil to keep warm and rest for 15 minutes to let the juices redistribute through the meat.
• Slice thinly crosswise against the grain to serve. Save the pan juices for gravy or serve au jus.

SIRLOIN TIP ROAST

Steps:

• Place the oven rack in the middle position and preheat the oven to 250°F.
• Combine all spices and seasonings together in a small bowl.
• Rub the roast all over with a Tbsp of oil before rubbing in the spice mixture.
• Heat the remaining Evoo in a large cast iron skillet over medium-high heat. Add the roast and sear until browned on all sides, about 3 minutes per side.
• Transfer the roast to a wire rack set inside a roasting pan.
• Cook for 1 hour and 20 minutes, or until the meat reaches 115°F on a meat thermometer.
• Turn the oven off, leaving the roast in the oven for another 40 minutes, or until the roast reaches an internal temperature of 130°F for medium-rare or 140°F for medium.
• Remove the roast from the oven to a carving board, and cover loosely with aluminium foil and allow to rest for at least 15 minutes before carving.
• Slice the meat to desired thickness and serve.

THE BEST GRILLED SIRLOIN TIP ROAST

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.

SIRLOIN TIP STEAK

Steps:

• Preheat the grill to medium-high heat. Place the butter in a large skillet over medium-high heat. Once melted, saute the shallots until transparent. Add the mushrooms and cover the skillet for about 5 minutes, or until mushrooms have darkened. Remove the shallots and mushrooms and set them aside.
• Pour a can of beef broth and burgundy wine over the same skillet. Increase the heat and bring the mixture to a boil. Continue cooking until the mixture is reduced by a third.
• Grill the sirloin tips to your desired doneness. Season with salt and pepper to taste. Let the cooked steaks rest on a plate.
• Once the sauce is reduced, add in the other can of beef broth and garlic. Bring to a boil and cook for 5 to 10 more minutes, or until the sauce has thinned, like au jus.
• Add the flour and stir until desired thickness is achieved. Stir in the mushrooms and shallots and season to taste.
• Spoon over the gravy over the sirloin tips. Enjoy!