Top Sirloin Roast what to do?

BasementDwellingGeek

I've got a 3.34 lb. 9" x 6" x 1.5" Top Sirloin Roast to do up later today. I'm welcoming any suggestions.[p]Having recently acquired a job has really cut into my forum reading/egg cooking activities. I was forced to move from my sweet digs in the woods of Cow Hampshire to excessively over crowded Beantown Metro Area. New Hampshire's loss is Massachusetts’s gain. [p]A friend has given both of us a win-win situation. My rent money allows him to build his in-law type apartment in his basement while I get well below market rent.[p]rb Back in a Basement

BabyBoomBBQ

BasementDwellingGeek,[p]Cook's Illustrated suggests making kebabs out of it. Of course, you could always just do a direct grill at about 450. Either way, I'd marinate it for a while.[p]

SyraQ

BasementDwellingGeek,[p]Do a search on the forum for "reverse seared pit beef". I've used a top round roast for this method and it came out great. Wonderful for sandwiches, too.
good luck.

SyraQ

BasementDwellingGeek,[p]On 2nd thought, those are more the dimensions of a London Broil, not a roast. It would have to be done more like a steak then.