Slow grilled Sirloin Tip Roast
John Priske of Fountain Prairie Farms talked me into buying a sirloin tip roast. It is a beautiful cut of meat that I hadn’t cooked before. He showed me other steaks from the same spot. They had gorgeous marbling so I thought it would be a good cut served rare to medium-rare off the grill. I prepared this roast by rubbing it with rosemary salt, cumin, ground allspice and coarsely cracked black pepper. I set the grill up with indirect heat (coals on both sides but not under the meat) and I put a roasting pan in the bottom of the grill with onions, celery, carrot, garlic and rosemary stems in the pan along with a handful of ice cubes. Hickory chunks on the coals gave the meat a good smokey flavor while the vegetables and ice kept everything very moist for the longer, slower grilling time.
Recipe: Smokey Sirloin Tip Roast
Summary: Sirloin tip roast is grilled with lower heat to give it a smokey flavor. The roast is seasoned with rosemary salt, cumin and allspice.
- 3 pound Sirloin Tip Roast
- 2 sprigs of Rosemary plus 2 more sprigs
- 2 tsp Kosher Salt
- 6 Allspice Berries
- 2 tsp ground Cumin
- Coarsely ground Black Pepper
- 2 Tbl Olive Oil
- 2 small onions quartered and peeled
- 1 carrot
- 1 stalk of celery
- 4 cloves of garlic
- Make the rosemary salt: pull the leaves off of two sprigs of rosemary. Add them to a mortal and add 2 tsp of Kosher salt. Grind the salt and rosemary into a paste. If it is too wet, add more salt. Transfer out to a plate and let dry for a few minutes before using. Rosemary salt will keep in a tightly sealed jar for a couple of months.
- Remove the roast from the fridge and pat dry. Grind up the allspice berries in a mortar or spice grinder (or your coffee grinder). Sprinkle the 1/2 of the ground cumin and allspice on one side of the roast. Dust with 1 tsp of the rosemary salt. Add a really healthy grind of black pepper. Pat the spices into the meat then drizzle with 1 tbl of olive oil. Rub the oil all over the top of the meat. Repeat with the other side. Also spice and oil the sides of the roast.
- Let the roast rest at room temperature for 20 to 30 minutes while you prepare the grill.
- Prepare the grill for indirect heat. (see the photo). You want coals stacked high on both sides away from the meat itself. Put a small roasting pan in the bottom of the grill once the coals are hot and covered with white ash. Add two chunks of hickory, apple or cherry wood to the grill to provide smoke.
- Put the onions, garlic, carrot and celery into the roasting pan. Throw in a big handful of ice cubes.
- Put the roast on the grill and cover for 10 minutes. After 10 minutes, turn the roast over and cover for 10 more minutes. Flip and rotate the roast 90 degrees and cover for 10 more minutes. Flip the roast again and let cook for another 10 minutes. Check the temperature with an instant read thermometer. Ours measured 140F in the thickest part.
- Remove the roast and let it rest for 15 to 20 minutes before carving. Carve into thin slices and serve with the juice from the roast.
- We didn’t have a lot of drippings in the roasting pan. If we did have a lot, I would have deglazed the pan with beef stock then strained the liquid to use as a sauce.