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The Best Grilled Sirloin Tip Roast

Total Time

Prep: 40 min. + chilling Grill: 1-1/2 hours + standing

Makes

6 servings

If you're looking for a flavorful cut of meat that's still pretty lean, give this sirloin tip roast a try. I like to cook it slowly over indirect heat, mopping it frequently with red wine sauce. —James Schend, Pleasant Prairie, Wisconsin

Ingredients

  • 1 beef sirloin tip roast or beef tri-tip roast (2 to 3 pounds)
  • 1 tablespoon kosher salt
  • 2 teaspoons dried thyme
  • 2 teaspoons garlic powder
  • 1 teaspoon coarsely ground pepper
  • 1 small onion, chopped
  • 2 tablespoons olive oil, divided
  • 1 bottle (750 milliliters) dry red wine
  • 6 fresh thyme sprigs
  • 1 garlic cloves, crushed
  • 1/2 teaspoon whole peppercorns
  • 3 whole cloves
  • HORSERADISH-THYME BUTTER (OPTIONAL):
  • 6 tablespoons softened butter
  • 2 tablespoons prepared horseradish
  • 3 tablespoons fresh thyme leaves

Directions

  1. Sprinkle roast with salt, thyme, garlic powder and ground pepper. Cover and refrigerate at least 8 hours or up to 24 hours. Meanwhile, in a saucepan, saute onion in 1 tablespoon oil until tender, about 5 minutes. Add wine, thyme, garlic, peppercorns and cloves. Simmer until reduced to 3/4 cup. Cool; strain, discarding solids, and refrigerate.
  2. Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer's directions.
  3. Pat roast dry with paper towels. Brush with remaining 1 tablespoon oil; place over drip pan. Grill, covered, over medium-low indirect heat, brushing with mop sauce every 20 minutes, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-1/2 to 2 hours. Let stand 15 minutes before slicing.
  4. If desired, in a small bowl, stir together butter, horseradish and thyme. Serve on top of roast.

Sirloin Tip Roast Tips

What can you serve with a sirloin tip roast?

What's the best way to slice the sirloin tip roast?

You'll always want to slice against the grain when cutting a sirloin tip roast. Cutting against the grain allows for a much more tender meat. You can easily find the grain by looking on the outside and then slicing it in the opposite direction.

How can you use leftovers of this grilled sirloin tip roast?

There are plenty of ways to reuse grilled sirloin tip roast! It makes a killer roast beef sandwich the next day. Or, you can use it in ramen or chimichangas.

Christina Herbst, Taste of Home Assistant Digital Editor, and James Schend, Taste of Home Deputy Culinary Editor

Nutrition Facts

4 ounces cooked beef: 262 calories, 13g fat (4g saturated fat), 91mg cholesterol, 1027mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 32g protein.