Grilled Sirloin Tip Roast

Name: Grilled Sirloin Tip Roast
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 6 servings
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

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

Yield 6 servings

Test Kitchen Approved

Yes, a lean cut of beef can be incredibly flavorful. This grilled sirloin tip roast is slow-grilled over indirect heat and mopped frequently with a red wine sauce. For added richness, it's topped with horseradish-thyme butter.

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

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.
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.
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.
If desired, in a small bowl, stir together butter, horseradish and thyme. Serve on top of roast.

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.

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

Recipe Creator