Roasted Sirloin Tip
This affordable and lean Roasted Sirloin Tip recipe is braised and rested until the meat is perfectly medium-rare and makes tender and flavorful slices.
Servings: 10 servings
Chef Alli
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Ingredients
- 4 pound sirloin tip beef roast
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons butter
- 1/2 cup beef broth
- 1/2 cup red wine
- 3 sprigs fresh rosemary
- 1 large yellow or white onion thinly sliced
Instructions
- Unpackage the Roast to Rest. Remove roast from refrigeration and unpackage it 2 hours before you plan to cook it.4 pound sirloin tip beef roast
- Prepare The Rub. In a small bowl combine salt and pepper. Using your fingertips, rub the salt/pepper mixture all over the roast.2 tablespoons kosher salt, 2 teaspoons freshly ground black pepper
- Rest the Seasoned Roast. Let the seasoned roast rest, uncovered, on the counter to allow the roast to come closer to room temperature. (It will still be a little chilled after 2 hours, but not ice cold.)
- Preheat the Oven. When you're ready to cook the roast, preheat the oven to 350 degrees F. Place the rack in the cente of the oven.
- Preheat the Pan for Searing. Preheat a large, heavy-bottom skillet (such as cast iron or stainless steel) over medium-high heat, then add the butter.2 tablespoons butter
- Sear the Roasat. When the butter is melted and sizzling, add the seasoned roast, searing it on all sides until the exterior is deep golden brown and nicely caramelized. Remove the roast to a plate and reserve.
- Remove Excess Fats. Using a paper towel, sop up the majority of any excess butter remaining in the skillet, leaving the drippings alone.
- Prepare the Briasing Liquid. Over medium heat, add the broth and wine to the drippings in the skillet, deglazing the pan to allow all the particles on the bottom to loosen themselves and be stirred into the liquids.1/2 cup beef broth, 1/2 cup red wine
- Add the Aromatics. Return the seared roast back to the liquids in the skillet; place the onion slices around the roast, then top the onions with the rosemary sprigs.1 large yellow or white onion, 3 sprigs fresh rosemary
- Braise the Roast. Place the roast, uncovered, into the preheated oven. Cook the roast until it reaches 120 degrees F. at the center when tested with an instant-read meat thermometer probe, which is approx. 48-60 minutes, or 12-15 minutes per pound for medium-rare doneness once the roast rests.
- Rest the Cooked Roast. Remove the roast to a cutting board, and tent with foil, allowing it to rest for at least 20 minutes. **The internal temp will continue to rise as the roast rests. The final serving temperature will be 125-130 degrees F. at the center for perfect medium-rare doneness.
- Optional: Make a Gravy. If desired, use the pan juices to make a gravy by whisking in a few teaspoons of cornstarch and simmering until thickend.
- Slice the Roast. Carve the rested roast against the grain into slices about 1/4-inch thick and serve at once.
Notes
Cooking Tips
If using the pan juices and drippings for making a gravy, do a taste test before seasoning it with more salt and pepper since the roast rub in this recipe calls for a generous amount of salt. Sirloin tip roast is what's considered a good slicing roast because it is very lean. It is best served medium-rare in thin slices, carved across the grain of the meat. Because butter has a low smoke-point and can easily burn, get your skillet hot first over medium high heat, then add the butter. As soon as the butter is sizzling, add the roast, searing it on all sides just until deeply golden brown. If the butter is beginning to burn, turn down the heat to medium.Nutrition
Calories: 260kcalCarbohydrates: 2gProtein: 39gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 106mgSodium: 1547mgPotassium: 662mgFiber: 0.4gSugar: 1gVitamin A: 74IUVitamin C: 1mgCalcium: 45mgIron: 3mg
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