This sirloin tip roast recipe combines simple ingredients to make an incredibly juicy and tender cut of beef that’s ready with just 5 minutes of prep time. You won’t be able to resist its rich flavor and perfect balance of seasonings!
Sirloin tip is a go-to cut of beef because it’s affordable, and yet with just a few ingredients and a little bit of patience, you can end up with a wonderfully juicy and tender cut of beef.
Whether you’re looking for a budget-friendly cut of meat (cube or tomahawk steak) or you just want a weeknight dinner that requires minimal prep time, this is a versatile and easy cut that you’ll want to enjoy over and over again! Table of Contents
How Long to Cook a Sirloin Tip Roast
Slow and steady will elevate this tougher cut of meat to tasty and tender perfection! Start out at 450°F for the first 15 minutes to sear the meat and then slow roast at 300°F for 50-75 minutes. This can vary based on how cold your roast is, the shape and/or size of the roast etc.
The roast should reach an internal temperature of 135°F for medium rare. Take your roast out of the oven about 5-7° before it is cooked as it will continue to cook while resting under tented foil.
To get this right, I strongly suggest a thermometer. Remove and tent with aluminum foil and let sit for at least 20 minutes before carving.
How to make sirloin tip roast
For how decadent this roast will look coming out of the oven, making it is incredibly simple. Here’s how it’s done:
Step 1- Prep the sirloin tip
Begin by preheating the oven to 180°C (350°F). Then, rub the roast with olive oil, making sure to get in all the nooks and crannies.
Step 2- Mix the spice ingredients
In a small bowl, whisk the salt, pepper, fresh parsley, minced garlic, dried thyme, and dried rosemary. Rub this seasoning mix all over the beef, again making sure to get the entire surface of the roast.
Step 3- Cook the beef
Place the seasoned roast in either a roasting pan or baking dish and roast for 45-50 minutes. For medium rare, you’ll want to look for an internal temperature of 135°F. Keep in mind there will be some carryover heat which will continue to cook the roast, so pull it out as soon as the thickest part of the roast reaches 135°F otherwise, you risk overcooking.
Step 4- Rest, then serve
Once the roast has reached your desired level of doneness, remove it from the oven and loosely cover the roast in foil. This helps to preserve the heat and seal in those juices. After letting the roast rest for 10-15 minutes, you can carve it and serve. Be sure to carve against the grain to help break up those tough muscle fibers and make each bite tender.
Why this recipe works
- It’s affordable. The beef sirloin tip comes from the front of the rear leg, so it’s used for movement. This makes it lean and less sought-after than other cuts (like a Denver steak), which is perfect for you since this recipe takes this cut of beef and roasts it until it’s perfectly succulent.
- It’s simple yet sophisticated. Roasted sirloin tip pairs perfectly with any side dish you can think of, from sweet potato fries to cauliflower mashed potatoes, making it a versatile choice for whatever you’re in the mood for.
- Little prep time. Like skirt steak or picanha, A quick rub is all you need before roasting. The oven does the heavy lifting, so you barely have to lift a finger.
What we love most about this recipe is that for how quick and easy it is; like a beef wellington or Philly cheesesteak casserole, the results are sophisticated and make even a normal Tuesday feel like a special occasion.
The ingredients to make this sirloin tip roast recipe are super simple since it’s the meat that really shines. Here’s everything you’ll need for this.
- Beef sirloin top roast.
- Olive oil. To add essential fat and help develop a caramelized crust.
- Salt and pepper. For flavor
- Fresh parsley. For a pop of color and fresh flavor.
- Spices. I use dried thyme and dried rosemary for this recipe.
- Garlic. Fresh cloves are best.
Rating 5.0 (370) · 2 hr 10 minMay 9, 2019 · Preheat oven to 450°F. · Remove roast from the refrigerator at least 45-60 minutes before cooking. · Rub roast with olive oil and seasonings.
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