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Sirloin Tip Roast (PICS)

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Posted by: Shishkaknob on 2007/09/06 13:41:53

Went to my local butcher and asked for a tri-tip. Like many cuts of meat, it seems that different names are used for the same cut of meat depending on where you live. What I ended up with was not a tri-tip at all. I believe that it was a sirloin tip roast. It was a big cut of beef. Whatever it happened to be, it was pretty darned tasty. I marinated the roast in a mixture of red wine, soya sauce, garlic, red onion, dijon mustard, balsamic vinegar and honey for 6 hours.
I put it on the egg for a sear. 750F for about two minutes a side.
Then I removed it and let it rest while the temp came down on the egg to about 350F. I put the roast back on and brought it up to an internal temp of 130F. Pulled it off the egg and wrapped it to rest for about 30mins in foil and towels in a cooler.
Carved it up and it was perfect for our tastes. Nice and pink. Juicy.
Served it up with a grainy mustard and black pepper butter, some boiled new potatoes, a slice of tomato with buffalo mozzarella and fresh basil, and a great salad with peaches and prosciutto.
Great meal!
Cheers,

John

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