sirloin tip

[Tim C]

i've never seen one of these til my wife brought this home. should i sear then cook indirect like i would a thick steak, or is the wsm the way to go?

 

[Scooter B]

I've enjoyed these roasts a few times, however I have found them to be very hit or miss. Generally speaking, they are fairly lean and don't hold up well to prolonged heat. I often throw on a well marinade and toss on the rotissery (gasser) or I high heat cook on WSM.

Make sure to slice against the grain though when serving

 

[Brandon A]

Give this thread a look Tim, my first and only sirloin tip roast and it turned out fantastic. Hope this helps.

 

[Tim C]

brandon that looks great. will give the onion marinade a try. thx

 

[K Kruger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Generally speaking, they are fairly lean [...] </div></BLOCKQUOTE>Correct. 'Sirloin tip' isn't really sirloin. It is actually what is known as beef knuckle and is cut from the round, at the natural seams, below where the rump is and where the top and bottom rounds are separated out. It is next to the very bottom of the sirloin but, being from the round, is leaner.