My mom bought this and wants me to cook it. I’m pretty handy in the kitchen and know my way around a knife.
What’s the best way to go about making this? Do I trim it? Separate the meat cuts? Any meal ideas?
by Plenty-Negotiation32
5 Comments
rush87y
Whole sirloin tip roast is super lean, so don’t treat it like a chuck roast. Pat it dry, rub with olive oil, salt, pepper, garlic powder, and a little rosemary. Let it sit out 45–60 mins. Roast at 450°F for 15 minutes to build a crust, then drop to 325°F until it hits about 125°F internal for medium-rare. Pull it, tent loosely, rest 15–20 minutes (it’ll carry over a few degrees). Slice it thin and against the grain. Biggest mistake is overcooking as this cut goes from great to dry fast.
Flipmstr2
Hopefully it was frozen. At some point
pushdose
I love to sous vide these. 131, will take a while. Like 8 hours. Season in the bag with a generous amount of salt, pepper, garlic and onion powder. Remove and cool on the counter for 30 minutes. Sear on all sides for color. This gives you perfect roast beef slices almost like deli roast beef but much tastier.
syninthecity
sous vide is now always the answer for me
Surfnazi77
Slow roast after getting a flash char on the grill for crust
5 Comments
Whole sirloin tip roast is super lean, so don’t treat it like a chuck roast. Pat it dry, rub with olive oil, salt, pepper, garlic powder, and a little rosemary. Let it sit out 45–60 mins. Roast at 450°F for 15 minutes to build a crust, then drop to 325°F until it hits about 125°F internal for medium-rare. Pull it, tent loosely, rest 15–20 minutes (it’ll carry over a few degrees). Slice it thin and against the grain. Biggest mistake is overcooking as this cut goes from great to dry fast.
Hopefully it was frozen. At some point
I love to sous vide these. 131, will take a while. Like 8 hours. Season in the bag with a generous amount of salt, pepper, garlic and onion powder. Remove and cool on the counter for 30 minutes. Sear on all sides for color. This gives you perfect roast beef slices almost like deli roast beef but much tastier.
sous vide is now always the answer for me
Slow roast after getting a flash char on the grill for crust