Grilled Sirloin Roast Recipes

GRILLED SIRLOIN ROAST

Grilled Sirloin Roast image

Make and share this Grilled Sirloin Roast recipe from Food.com.

Provided by CookingONTheSide

Categories Roast Beef

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons flour
1/4 cup ketchup
4 1/2 teaspoons Worcestershire sauce
1 tablespoon brown sugar
1 tablespoon cider vinegar
1 1/4 teaspoons salt, divided
1/2 teaspoon prepared mustard
1/4 teaspoon pepper
1 (3 lb) boneless sirloin tip roast, 3 pounds
1 lb fresh baby carrots
2 medium tomatoes, quartered
1 medium onion, quartered

Steps:

In small bowl, combine the flour, ketchup, Worcestershire sauce, brown sugar, vinegar, 1 t salt and mustard until smooth; set aside.
Sprinkle pepper and remaining salt over roast.
Grill roast over medium heat for 5-10 minutes or until browned on all sides.
Transfer to a heavy-duty 13-inch by 9-inch baking disposable foil pan.
Pour reserved sauce over roast.
Top with carrots, tomatoes and onion.
Cover pan with foil.
Grill over indirect medium heat for 3 hours or until meat is tender.

Nutrition Facts : Calories 450.3, Fat 19.7, SaturatedFat 7.2, Cholesterol 147.6, Sodium 823, Carbohydrate 18.4, Fiber 2.3, Sugar 10.4, Protein 48.5

THE BEST GRILLED SIRLOIN TIP ROAST

The Best Grilled Sirloin Tip Roast image

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

Provided by Taste of Home

Categories Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 15

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
2 tablespoons olive oil, divided
1 small onion, chopped
1 bottle (750 milliliters) dry red wine
6 fresh thyme sprigs
1 garlic cloves, crushed
1/2 teaspoon whole peppercorns
3 whole cloves
6 tablespoons softened butter
2 tablespoons prepared horseradish
3 tablespoons fresh thyme leaves

Steps:

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 sauce pan, saute onion in 1 tablespoon oil until tender, about 5 minutes. Add wine, thyme, garlic, peppercorns and cloves. Simmer until reduced to ¾ 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 : Calories 262 calories, Fat 13g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 1027mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.

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