sirloin tip roast?

[Becky M-M]

(i hope this is in the right place.....)

a while back i bought a couple of pieces of meat on sale and threw them into the freezer. i was looking for something to throw in the crock pot since tomorrow i will be busy with church and have been busy at church this past week.

after looking at them they dont look like a regular roast to me. they have more of a triangular look. the package actually says Sirloin Tip Roast and they weigh 2.85 lb and 1.4 lbs.

most importantly, i dont want to "waste" a piece of meat that would turn out nicely on the grill.

they look like lean pieces of meat so i am guessing that they cant be cooked very long, which is why i am rethinking the crock pot thing.

any suggestions? (i dont have pictures of them as they are frozen.)

 

[James H]

i would marinate in olive oil / seasonings of your choice. then skewer and grill.

 

[Dave/G]

Somewhat similar to tri tip.You can leave whole. Let it sit out to get to room temp, about 1/2 - 1 hour.Season with your favorte beef seasoning and cook indirect at 350-400 until internal is 110. Sear all around and pull at 125-130. You can sear at the beginning if you like, then move to indirect. My opinion

 

[Kevin Stephens]

Originally posted by James H:
i would marinate in olive oil / seasonings of your choice. then skewer and grill.

Another vote for the cube and skewer.

 

[Brad Olson]

A sirloin tip roast works very well for pit beef.

 

[Len Dennis]

As you saw, quite lean.

Definitely whatever route you go, it has to be no more than medium-rare (pull at 120-125 and tented will rise to about 130).

FWIW, I buy sirloin tip when I want (to grind my own) lean hamburger.

 

[K Kruger]

Sirloin tip is the marketing name for beef knuckle. It is from the round not the sirloin. Good for roast beef, conventionally cooked or smoked/roasted.

 

[Becky M-M]

Thanks for the help...


I always know I can count on great help here!