need sirloin tip advice

JohnB

I have a sirloin tip roast, a little over 3 lbs. It is 100% free range, grass-fed, no hormones or antibiotics old school beef. I mention this because its pretty lean. it has a nice fat ring around it but isn't heavily marbled.

Anyway, I was wondering if anyone has some good suggestions of cooking this. Low and slow or sear at a high temp and bring to med rare? The more exotic suggestions the better, I guess, although a lot of times the simplest recipes are the best.

thanks in advance!

Richard Fl

Here are some ideas.

Beef, Roast, Sirloin Tip, RRP

This marinade injection recipe was gleaned from a post made in 2003 by Jim Minion and preparation and cooking came from here, there and beyond.


INGREDIENTS:
4 lb Sirloin Tip Roast - cut the fat cap off and remove any silver tissue
In a sauce pan mix the following and then bring to a boil
2 cups of bottled water
1 Tbs beef broth crystals
1 Tbs garlic powder
1/8 cup soy sauce
1 tsp savory
1 Tbs Chinese pepper sa-te' oil aka Chinese hot oil
2 whole bay leafs floated on top




Procedure:
1 Allow marinade to cool to room temperature - in fact I made it the night before and that worked fine. Using a food syringe thoroughly inject the marinade into the meat.
2 Wet the outside of the meat with Worcestershire sauce and sprinkle on DP Cow Lick rub. Coat entire roast with a thin coat of yellow mustard. Insert a Polder for temp monitoring.
3 Fire up your BGE to a stable 250 dome. Smoke is good for this recipe and I selected cherry.
4 Place meat directly on grill for 25 minutes during the heaviest smoking period. Remove and place meat on an auxillary grate resting on a pan with 1/2" of boiling hot water and return to your BGE. Time wise it took 2 hours and 30 minutes to reach an internal temp of 130. Do NOT let the meat get hotter than 132 at most as it will continue to cook even when removed. Trust me at 140 and above that cut of meat turns to shoe leather!
5 Let sit on counter tented in foil to allow juices to stablize. Using a meat slicer is best, but if not available use a sharp knife and carve across the grain in 1/4" slices. You will find this to be tasty and tender - both hot now served with au jus and then cold later as sandwiches.


Recipe Type
Main Dish, Marinade, Meat

Recipe Source
Author: RRP

Source: BGE Forum, RRP, 2006/01/28

Sitting time should be at least 30 minutes up to 1 hour - I left my temp probe in place and with 25 minutes just sitting on the counter it peaked at 139 degrees and then started to back down slowly.

FlaPoolman

It would make great cheese steak meat. Only cook it to 90-100 internal and partially freeze it then run it thru the slicer thin. Or cook it like a tenderloin to 120 but being a tougher cut I would still slice thin.