SIRLOIN TIP ROAST RUB RECIPES

HERB RUBBED SIRLOIN TIP ROAST RECIPE | ALLRECIPES

Herb Rubbed Sirloin Tip Roast Recipe | Allrecipes image

Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family.

Provided by Joel Manthei

Categories Beef Sirloin

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 ¼ tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon ground cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast

Steps:

In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

Nutrition Facts : Calories 394.3 calories, CarbohydrateContent 1.6 g, CholesterolContent 120.9 mg, FatContent 25.4 g, FiberContent 0.8 g, ProteinContent 37.7 g, SaturatedFatContent 8.9 g, SodiumContent 1045.6 mg, SugarContent 0.3 g

SIRLOIN TIP ROAST - BS IN THE KITCHEN

Sirloin Tip Roast - BS in the Kitchen image

This simple recipe will give you a juicy and flavourful roast everytime.

Provided by BS' in the Kitchen

Categories Roast

Total Time 150 minutes

Prep Time 15 minutes

Cook Time 135 minutes

Yield 4

Number Of Ingredients 8

Ingredients

2.5 lb sirloin tip roast
2 tsp kosher salt or 1 tsp table salt
1½ tbsp vegetable or olive oil
1 tsp pepper
2 tsp dried oregano
2 tsp dried basil
1½ tsp crushed red pepper flakes (for extra spice use chili pepper flakes)
3 cloves of garlic (minced)

Steps:

Start off by salting the roast the day before you're going to be cooking it (this will give a more flavorful, evenly salted roast). Evenly rub the salt over the roast, take plastic wrap and tightly wrap it around the roast, then place on a plate/bowl in your refrigerator.
The next day, remove the roast about an hour before cooking (allowing it to warm to room temperature).
Unwrap the meat from the plastic wrap, dry any moisture off with paper towel.
Place your oven rack in the middle and preheat to 250°F. While the oven is preheating, rub your roast with 1/2 a tablespoon of oil and minced garlic, then evenly rub with your spice mixture (pepper, oregano, basil, red pepper flakes).
In a large cast iron pan on medium-high heat with a tablespoon of oil, sear each side of your roast until browned (3-4 minutes per side).
Once oven is preheated, place the roast on a wire rack on a rimmed baking sheet.
Cook the roast for about an hour and twenty minutes, or until the meat reaches 115°F on your meat thermometer (invest in one of you haven't yet!).
Turn your oven off, leaving the roast in for about 30-40 minutes or until it reaches 130°F for medium-rare or 140°F for medium. Leave the door closed this whole time to keep the heat in! I would recommend a meat thermometer like the one I have linked to below.
After the roast reaches your desired temperature, remove from the oven and allow to rest for 15 minutes. Once the time is up, slice, serve and enjoy!

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