Sirloin Tip Roast, Cooking Suggestions Wanted

dbCooper

I had two chuck roasts on the last order with my favorite local rancher.  She had a inventory issue and subbed in a sirloin tip roast, 2.1 lb, no upcharge.  I have never cooked a sirloin roast, a quick internet search left me with more questions than answers.

My inclination is a reverse sear to med-rare, our preferred way to have steak.  Any suggestions for cooking this on the Egg are appreciated.

poster

They are usually an odd shape so hard to cook even. A reverse sear would work. Lately i have been cutting into steaks, then in the sous vide for a couple hours then sear on the egg if you have that option or do the same as a roast. It is a decent, flavorful cut,  so you can just cook it as you would any other "good roast" and it will be fine, maybe just a little chewy. I use that cut for fajitas, stir frys, etc as well. It is pretty universal

nolaegghead

That's a perfect candidate for cutting in chunks, marinating in some Mediterranean spices and grilling hot as kabobs to a rare-medium rare.  Include some vegetables on separate (but equal) skewers and serve with some romaine and onion salad, hummus, tzatziki sauce and pita.

edit - try to dry off meat so you get crispy bits, use very high heat.

CornfedMA

@nolaegghead nailed it. Sirloin tips are big up here in Mass and New England in general. The best places keep their marinade recipes under lock and key. Cut that thing into chunks. Marinate them in Mediterranean or Asian flavors and grill them hot to med rare or medium. Also great for tacos or fajitas. 

I had roommates from Chicago in college and they would always b!tch about the restaurant “cutting their steak for them” when they ordered steak tips. They’re a little chewy but they take to a marinade really well.

dbCooper

@poster @nolaegghead @CornfedMA

Thank you for the responses, very helpful.