This Beef Sirloin Tip Roast is a cut of beef that often gets overlooked, but that’s a mistake! Here at SNS Grills, we want to share this cut with you and show you how to easily prepare it using a couple of winning techniques that will WOW your family, friends, and taste buds! It’s going to be Sirloin Tip Roast FTW at your place! See below for everything you’ll need and full instructions for this recipe, including the delicious Jalapeno Horseradish Sauce, which is the perfect complement to this dish!
Ingredients Needed:
- 3-4 lb Sirloin Tip Roast (trimmed and tied with butcher’s twine)
- Morton’s Coarse Kosher Salt (preferred for dry brine)
- Olive Oil
For the Rub:
- 1 teaspoon each of Dried Minced Onion, Coarse Black Pepper, Garlic Powder, and Rosemary (mix together).
For the Jalapeno Horseradish Sauce:
- ½ cup of your favorite mayo
- 1.5 tablespoons of horseradish
- ½ finely chopped jalapeno (de-seeded)
- 1 teaspoon minced garlic
- Fresh juice from ½ lime
- 1 tablespoon apple cider vinegar
- Salt & Coarse Black Pepper to taste
Cooking Instructions
For the Jalapeno Horseradish Sauce: In a bowl, combine mayo, horseradish, jalapeno, garlic, lime juice, apple cider vinegar, salt, and pepper. Mix well. Cover and refrigerate overnight for best results.
Dry Brining: Dry brining is a VERY important step in preparing this roast. This technique will produce AMAZING results in both tenderness and flavor! Place the roast on a tray or rack (to keep it elevated) and cover the entire exterior with Morton’s Coarse Kosher Salt, using approximately ½ teaspoon of salt per pound of meat. You can also use regular salt, but only use about ¼ teaspoon per pound. Place the tray and roast in the fridge for 24 hours before cooking.
Pre-Cook Prep: After the roast has brined, remove it from the fridge and prepare it for cooking by covering it with a light coating of olive oil. Then, generously season with the homemade rub. Allow the roast to sit while you prep the grill.
The Cook: We are using the Slow ‘N Sear Master Kettle. Target cooking temperature is between 225-250°F. To reach this temperature range, start with only 12-15 coals in one corner of the Slow ‘N Sear. Light them with a firestarter and let them catch. After a few minutes, place the lid on the cooker and open all vents fully (top, bottom, and smoke hole). Allow time for the cooker to rise in temperature. You can use the lid’s temperature gauge or complement it with a digital thermometer, like the SNS 500. Once the cooker reaches within 75-100°F of your target cooking temperature, begin adjusting the vents until you have it dialed in. For low-and-slow temperatures, you can usually close the lower large vent completely and use the smoke hole as your bottom vent.
Once your cooker is pre-heated and the temperature is stable, place the roast on the indirect side of the cooker, close the lid, and begin cooking. For a 3-4 lb roast, the first part of the cook will take between 75-100 minutes. It’s recommended to monitor the internal temperature with a meat thermometer. Once the roast reaches 70-80°F internally, you may flip it to promote even cooking. When the internal temperature reaches 113-115°F, remove the lid and prepare for the sear!
Searing the Roast: Stir up the remaining coals to mix them well and distribute them evenly. Leave the lid off and allow the coals to breathe and heat until they are ashed over and roaring hot! Next, spin the Easy Spin Grate (using a heat-protective glove) so that the roast is directly over the hot coals. Sear all four sides of the roast for approximately 45 seconds each, rotating the grate a quarter turn each time, as shown in our video. When the internal temperature reaches 123-125°F, remove the roast and let it rest for about 10 minutes.
Slice the roast thinly with a sharp knife, serve with the jalapeno horseradish sauce, and enjoy!