Costco Sirloin Tip Roasts

You know them, but you may not know what to do with them. They come in a four-pack and are incredibly cost effective. There's scant info online about them, how to prepare or SV them. Let me share the very satisfying results of my experiments.

First, the cut itself resembles its namesake: the sirloin. It's mostly one large muscle, with a thin sheath of slightly darker muscle and a thin fat layer. So, treat it like you would a sirloin that gets tough quickly, and not a butt or other cut that needs to break down connective tissue.

For seasoning, do what you feel. It'll take on any flavor you throw at it, like chicken breast. Tonight I was feeling porchetta flavors, so I went with a rub of paprika, onion and garlic powders, oregano, and fennel seeds. Usual kosher salt, pepper, and a bit of msg. Vac seal and dropped in at 140° for four hours. It's a big ball, as opposed to an even cylinder, so I wanted to give it enough time to come up to temp throughout.

I pulled the roasts out to dry and cool, and took the bag juices to the stove, of which there was about a half cup between two roasts. I filtered first to remove free-floating bits of albumen. I augmented this with a half cup of water (could also use white or rosé wine) and a single tsp of cornstarch to add body. There was plenty of salt and seasoning from the rub.

The roasts were rubbed with oil and took a brief turn on the hottest part of my grill, turning frequently. I didn't use my torch for fear of burning the spices. Brown all over, but not so long as to develop crust and overcook.

Another five minute rest later, one was thinly sliced, and the pan sauce poured over. The other chilled for cold cuts. Happy to say that it was tinged with pink inside and nearly dripping with juice.