Need a perfect roast recipe? Try our Sirloin Tip Roast, you won’t be disappointed!
We’d like to begin with a shout-out to our friends at BLACKVIEW FARM. We needed to get this essential recipe for SIRLOIN TIP ROAST right. Therefore, we prepared it with a superior cut of meat purchased from BLACKVIEW. We suggest you do the same. Purchase responsibly raised, organic, grass-fed beef from your favourite and trusted butcher. Guaranteed, you will taste the difference.
BLACKVIEW FARM is a sprawling 100-acre farm near Listowel, Ontario, known for their superior beef, pork and heritage poultry. The owners, Bill Parks and his wife Michelle, are committed to providing responsibly raised livestock and poultry that are grass-fed. Interestingly, their livestock and poultry have a field day – literally – when they graze in a different grassy field each and every day.
Here are our tried and true tips on how to prepare a perfect SIRLOIN TIP ROAST:
ROOM TEMPERATURE
It’s very important to begin this recipe with a roast that has been brought to room temperature. We suggest taking your roast out of the fridge for about an hour and a half before you prepare it for roasting. This will ensure the roast will cook evenly.
SEASONING
Flavouring the roast by studding it with garlic and a rub of fresh herbs, salt and pepper adds such depth of flavour, every bite is a taste sensation. We used fresh thyme, rosemary and sage, but you can experiment with your favourite herbs to create the taste profile you like best.
The best way to achieve your desired doneness is to use a meat thermometer, we’ve listed a link to purchase below. As a general rule: rare is 125°F / 52°C, medium rare 130°F / 57°C, medium 145°F / 63°C, well done 160°F / 71°C.
Finally, as delicious as this roast is, there’s also something to be said about serving it with the perfect accompaniments. We suggest our GINGER LIME SPICED CARROTS and our light and fluffy MASHED SWEET POTATOES. One final suggestion – check out our 1 minute video on how to prepare YORKSHIRE PUDDING.
Perfectly prepared SIRLOIN TIP ROAST – there’s nothing quite like it. Enjoy!
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Ingredients
1 3.75 pound sirloin tip roast, room temperature
1 head of garlic, thinly sliced
2 tablespoons each of fresh rosemary, thyme and sage, finely chopped
1 tablespoon kosher salt
1 tablespoon black pepper
2 tablespoons extra virgin olive oil
Directions
Remove roast from fridge an hour and a half before beginning preparation.
Preheat oven to 450°F with the rack in the middle position. Cut small holes into the outside of the roast and insert a slice of garlic in each. Place prepared herbs, salt, pepper and oil into a small bowl and stir together to form a paste. Rub paste evenly over the outside of roast before placing it, fat side up, on a wire rack positioned in a roasting pan.
Place roast in oven for 15 minutes, then reduce temperature to 325°F and cook to desired doneness using a meat thermometer.
Remove from oven and cover loosely with tinfoil for 10 minutes.
Slice roast and serve immediately with desired side dishes.
Adjacent to the top sirloin cut, you'll find the sirloin tip. Leaner and less tender than top sirloin, sirloin tips are the most tender of all round cuts. Perfect on its own, this cut is also excellent for marinading.
Medium Rare: 1-3/4 to 2 hours Medium: 2 to 2-1/4 hours Medium Rare: 2 to 2-1/4 hours Medium: 2-1/4 to 2-3/4 hours Medium Rare: 2-1/4 to 2-3/4 hours Medium: 2-3/4 to 3-1/4 hours
Although its name suggests otherwise, this cut comes from the Round primal, and is found on the front end of the rear leg. Often fabricated into roasts, which are great when braised, but can also be cut into steaks or used for Ground Beef. Also known as Knuckle and formerly known as Round Tip.
What is sirloin tip steak good for? Whether grilled or pan-fried on a stove, it is great for a steak salad, tacos, fajitas, and more. Sirloin tip steak is lean and nutritious and when prepared properly, it can be nearly as tender as some prime cuts at a fraction of that cost.
The sirloin tip roast (also known as round tip roast) is cut from the hindquarters, adjacent to the sirloin. The sirloin tip roast is flavorful, but like most lean cuts, it can be tough and should be braised or stewed. The sirloin tip roast can also be used for kebabs or slowly oven-roasted at a low temperature.
When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.
When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.
Just heat up some oil in a heavy pan (like a cast-iron skillet), and sear your steak tips for two to three minutes a side, until they reach an internal temperature of 130°F. Give them a rest for eight minutes, then toss them in your favorite sauce for an easy dinner.
Sirloin Tip Roast | Lean. Also Known As: Ball Tip Roast; Crescent Roast; Knuckle Peeled; Knuckle Roast; Round Tip Roast. This boneless, lean cut is great value. Best when roasted and carved into thin slices.
The best beef cuts for rotisserie cooking are those that are well-marbled and have a good amount of fat to keep the meat moist and flavorful. Cuts such as ribeye, sirloin, and tri-tip are excellent choices for rotisserie cooking due to their tenderness and rich flavor.
Sirloin Tip is less tender than Top Sirloin but is the most tender of the round cuts. Because it's low in fat, like a Round Steak, we suggest you marinate for 2-4 hours before cooking, never cook more than medium to avoid toughness, and don't pierce the surface while cooking.
The top sirloin comes from the sirloin of the beef and is more tender. The sirloin tip, however, comes from the round and is a little tougher and leaner in its marbling.
For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks. Brisket, topside and silverside are good for pot roasts, and stewing and braising steak are good for stews and casseroles.
(although the top sirloin steaks are more tender) If I was doing a pot roast, and didn't have a well marbled chuck or brisket roast, sirloin tip might be my next choice, as that marbling will help it stand up to longer cook times. Top Round is a little finer grained, and therefor a little more tender than bottom round.
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