The Best Sirloin Tip Roast - 100KRecipes (2024)

FAQs

What is the best way to tenderize a sirloin tip roast? ›

- Marinate the roast in an acid-based mixture, such as olive oil, lemon juice, vinegar, and herbs. Acid helps to tenderize the meat. - Allow the sirloin tip roast to marinate in the refrigerator for at least 4-8 hours or overnight for optimal flavor and tenderness.

The sirloin tip roast (also known as round tip roast) is cut from the hindquarters, adjacent to the sirloin. The sirloin tip roast is flavorful, but like most lean cuts, it can be tough and should be braised or stewed.

As a general rule: rare is 125°F / 52°C, medium rare 130°F / 57°C, medium 145°F / 63°C, well done 160°F / 71°C.

Adjacent to the top sirloin cut, you'll find the sirloin tip. Leaner and less tender than top sirloin, sirloin tips are the most tender of all round cuts. Perfect on its own, this cut is also excellent for marinading. Thus, the ideal cut when you're looking to make (or enjoy) the most tender steak sub.

Generally sold at an intermediate price, Sirloin Tip is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate 4 to 12 hours before grilling to at least medium-rare (145°F /63°C).

Sirloin is a lean cut of meat, and if it's cooked for too long or at too high of a temperature, it can become tough and dry.

The top round is on one of the six major sections in which round cuts can be divided. Its lies in the inside of the leg and is more tender than the sirloin tip, bottom round, and eye of the round. Sirloin is defined as a cut of beef that lies between the very tender short loin and the much tougher round.

You should cover a beef roast with kitchen foil for at least part of the cooking time. This stops the roast beef from drying out too much during cooking.

Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees for 2 1/2 to 3 1/2 hours or until roast is almost done. If you desire it to be medium-rare, remove from oven when it is rare. If you desire it to be medium, remove from oven when it is medium-rare.

Is sirloin tip roast tough or tender? ›

Even though it's a tougher cut of beef, sirloin tip roast recipes become tender, mouthwatering masterpieces when roasted slowly at lower temperatures. Choose a roast with a uniform shape and some marbling. The best place to get it is the butcher shop, but grocery stores may also have it.

Tips And Tricks for Preparing a Top Sirloin Roast

Place the roast in a roasting pan with the fat side up. As it cooks, the fat seeps down into the meat for added flavor and juiciness.

The top sirloin comes from the sirloin of the beef and is more tender. The sirloin tip, however, comes from the round and is a little tougher and leaner in its marbling.

Although its name suggests otherwise, this cut comes from the Round primal, and is found on the front end of the rear leg. Often fabricated into roasts, which are great when braised, but can also be cut into steaks or used for Ground Beef. Also known as Knuckle and formerly known as Round Tip.

SEAR & ROAST

In skillet, heat 2 teaspoons of olive oil on medium-high heat until almost smoking. Sear steaks 2 minutes on each side. Roast in oven 6 - 8 minutes on each side for medium-rare. Please adjust time if your steak is bigger or smaller, or if you like it more or less done.

A good restaurant starts with good steak, which is made tender by a combination of very high fat content to start with, and long aging to allow the proteins to break down throughout (rather than the surface mush you get from enzymes and marinades). The very best results come from dry aging, for as long as a month.

On either a cutting board or some other cleanable surface, lay down a bed of salt the size of your steak. Place the steak on top, and completely cover it with salt. Let the salt work on the meat for 15 minutes ( NEVER go longer than 20 minutes). Rinse the salt off the steak thoroughly and pat it dry with a paper towel.