Roasting Beef Sirloin

Beef sirloin, slowly roasted to succulent tenderness, is full of rich beef flavor and is as elegant and satisfying as the most flamboyant and expensive cut of beef.

Tri-tip or bottom sirloin butt, cut from the under-side of the sirloin, weighs between 1 and 3 pounds.

Grill to no more than medium-rare, slice thin and serve on French bread. The result is a sandwich that is tender, juicy, and almost unbelievably delicious.

Cuts from the top of the sirloin, top sirloin, top butt, or center-cut sirloin roast, are larger, but are often divided into smaller roasts for convenience.

The Ultimate Tri-Tip Sandwich

Makes 6 servings

Ingredients:

For the Sauce:

• 1 Tbsp olive oil
• ½ cup diced red onion
• 1 tsp minced garlic
• ½ cup chicken broth
• ¼ cup ketchup
• ¼ cup steak sauce
• 1 Tbsp finely chopped fresh parsley
• 1 Tbsp Worcestershire sauce
• 1 ½ tsps ground coffee
• ¼ tsp freshly ground black pepper

For the Rub:

• 1 Tbsp cracked black pepper
• 2 tsps garlic salt
• 1 tsp dry mustard
• 1 tsp paprika
• ¼ tsp cayenne pepper
• 2 to 2 ½ pounds tri-tip beef, about 1 ½ inches thick
• 12 slices French bread

To Make Barbeque Sauce:

1. In medium sauce pan over medium-high heat, warm olive oil.
2. Add onion and garlic, and cook, stirring occasionally, until soft, about 5 minutes.
3. Add chicken stock, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee and black pepper. Bring mixture to a boil, and then reduce heat to simmer and cook, stirring occasionally, until reduced to ½ cup, about 10 minutes.
4. Puree the sauce in a food processor.
5. Allow to cool, cover and refrigerate until ready to use. Bring to room temperature before serving.

Make the Dry Rub:

1. In a small bowl, mix together black pepper, garlic salt, mustard, paprika, and cayenne. Press the mixture into surface of tri-tip, cover with plastic wrap, and refrigerate over night.

Cook the Tri-Tip:

1. Sear the tri-tip over medium heat, turning once, until both sides are seared, about 5 minutes.
2. Then, grill tri-tip indirectly over medium heat, turning once, until internal temperature is about 140-degrees for medium-rare, 20 to 30 minutes more.
3. Allow meat to rest for 5 minutes before slicing thinly on the diagonal against the grain.
4. Build each sandwich with thin slices of meat and a dollop of sauce. Serve warm or at room temperature.

Roasted Beef Sirloin

1.  Position rack in center of oven and preheat to 450-degrees.
2. Pat dry:

Boneless beef top sirloin (about 3 ½ pounds), well-trimmed and tied at 1 ½-inch intervals.

1. Rub roast with:
2. 2 Tbsp olive oil
3. Season liberally with: Salt and ground black pepper to taste
4. Place roast, fat side up, on a rack on roasting pan and roast for 10 minutes.
5. Reduce oven temperature to 250-degrees and roast until an instant-read thermometer inserted at several spots in the roast reads 115- to 125-degrees for rare, 125-to 130-degrees for medium rare, or 135-145-degrees for medium. Temperature will continue to raise 5-degrees after roast is taken from oven.
6. Remove roast to platter, cover loosely with foil, and let stand for 20 minutes before carving.

A Quick and Simple A Jus

A simple a jus always enhances the flavor of roast beef:

1. Remove any excess grease from roasting pan.
2. Place pan over medium heat, and add about ½ cup beef stock. Bring liquid to a boil and scrape bottom of pan with a wooden spoon until roasting particles are all dissolved. Season with salt and pepper to taste and drizzle over slices of roast beef.