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Tips for cooking a Sirloin Tip Roast

Steve-OSteve-O Posts: 302
edited 9:09PM in EggHead Forum
A google search through the archives did not turn up anything for this particular cut like the one I have. This is a relatively thin (1'-1 1/2") "slab" of meat about 12" long and 9" wide. It has plenty of marbeling in it and lacks that lean "tender look" (whatever that is?) of a sirloin steak. I'm not sure the best way to cook this. Hot and fast doesn't usually work even on a small roast. I am marinating it right now in some Italian dressing, but just wondered what any of you thought about the best approach for time and temp. Thanks for any input.
Steve

Comments

  • SyraQSyraQ Posts: 95
    SteveO,[p]With those dimensions, it sounds like you could roll it up into a roast and tie it with string. It probably would be good with the marinade, too. I'd go about 350 until the internal temp you want is reached. You could even stuff it with some chopped mushrooms, onion, garlic. Just a suggestion until a better one comes along!
  • RafterdudeRafterdude Posts: 39
    SteveO,
    I think I would just cook it to the preferred internal temp. Slice and enjoy! Makes me salivate just thinking about it! Im thinkin 325 to 350 direct, any how good luck!
    Craig.

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