It is almost the weekend baby! I know many of us are intimidated by the grill but do not let the title fool you, can I let you in on a secret, shhh there is not any grilling involved in this recipe shared with us by one of our loyal customers. So let's get out our aprons and get to grilling.
Grilled Grassfed Sirloin Tip Roast
Prep time: 15 mins
Cook time: 2 hours 15 mins
Total time: 2 hours 30 mins
This simple recipe will give you a juicy and flavourful roast every time.
Ingredients
2.5 lb JHMF grass-fed 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)
Your favorite barbecue sauce
Equipment needed:
Meat Thermometer
Cast Iron Pan
Baking Sheet
Glass Bowl
Plastic Wrap
Measuring Spoons
InstructionsDay One:
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.
Day Two:
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 a paper towel.
Place your oven rack in the middle and preheat to 250°F. While the oven is preheating, rub your roast with ½ 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 the 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.
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!