Grilled Sirloin Tip Roast

Sirloin tip roast is a lean cut of beef known for its rich, beefy flavor. This recipe prepares a beef sirloin tip roast on the grill. The grilled sirloin tip roast is seasoned with kosher salt, garlic powder, dried thyme and pepper to give it an herbaceous crust. Then, it’s basted with a garlic and herb-infused red wine sauce as it’s slow-grilled to perfection.

Like herb-crusted prime rib, sirloin tip roast is large enough to feed several people. The meat is leaner than other roasts but can be just as flavorful when cooked properly. Grilling the roast over indirect heat adds a smoky character to the meat, and serving it with the optional horseradish-thyme butter lends a rich, slightly spicy, herbaceous finish.

Grilled Sirloin Tip Roast Ingredients

• Beef sirloin tip roast: This lean cut of beef has a beef-forward character. When grilled, it develops a tender, juicy texture. For optimal tenderness, sirloin tip roast should be served at medium-rare to medium temperatures.
• Salt: Kosher salt is used to season the roast, enhancing its natural beefiness. It also helps create a delicious crust on the outside of the meat as it grills.
• Thyme: Dried thyme adds an earthy, herbal note to the roast, complementing the beef without being overpowering. Dried thyme holds up well during grilling and releases its aromatic oils into the meat.
• Garlic powder and black pepper: Garlic powder infuses the roast with a garlicky taste. Freshly ground pepper adds a subtle heat and spice to the roast. Its coarseness ensures that the pepper stands out.
• Onion: Chopped onion adds sweetness and depth to the red wine sauce.
• Olive oil: Olive oil is used to sear the roast before grilling and to saute the onions for the sauce.
• Wine: Dry red wine forms the base of the mop sauce, adding depth and a slightly acidic fruitiness that balances the richness of the beef. The wine becomes concentrated as it reduces, creating a thick mop sauce.
• Thyme sprigs: Fresh thyme infuses the red wine sauce with a bright, herbal note.
• Garlic: A crushed garlic clove adds depth and complexity to the red wine sauce.
• Whole peppercorns: Peppercorns infuse into the red wine as it simmers, bringing a bold, peppery finish.
• Cloves: Whole cloves add a hint of warmth and sweetness to the red wine sauce. Their aromatic quality complements the richness of the roast.
• Horseradish-thyme butter: This optional topping consists of butter, prepared horseradish and fresh thyme leaves. It melts over the grilled roast for a luxurious finish.

Directions

Step 1: Marinate the roast

Sprinkle the roast with salt, thyme, garlic powder and ground pepper. Cover and refrigerate for at least eight hours or up to 24 hours.

Step 2: Prepare the mop sauce

Meanwhile, in a saucepan, saute the onion in 1 tablespoon of oil until tender, about five minutes. Add the wine, thyme, garlic, peppercorns and cloves. Simmer until reduced to 3/4 cup. Allow the sauce to cool, then strain, discarding the solids. Keep the sauce in the refrigerator.

Step 3: Prepare the roast for the grill

Remove the roast from the refrigerator one hour before grilling. Prepare the grill for indirect heat using a drip pan. Add wood chips according to the manufacturer’s directions. Pat the roast dry with paper towels. Brush with the remaining 1 tablespoon of oil.

Step 4: Grill the roast

Place the roast on the grill over the drip pan. Grill, covered, over medium-low indirect heat, brushing with the mop sauce every 20 minutes, until the meat reaches the desired doneness (for medium-rare, a thermometer should read 135°F; medium, 140°; medium-well, 145°), about 1 hour and 30 minutes to 2 hours. Let the roast stand for 15 minutes before slicing.

Editor’s Tip: Make sure to slice the roast against the grain (the right way to cut steak).

Step 5: Serve with horseradish-thyme butter

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

Grilled Sirloin Tip Roast Recipe Variations

• Add more herbs: Add fresh rosemary and oregano to the roast seasoning blend for added herbaceousness.
• Make it garlicky: Stuff slivers of garlic into the roast for a garlicky result.
• Amp up the heat: Add crushed red pepper flakes to the seasoning mix. Alternatively, finish the roast with a spicy chimichurri sauce instead of the butter. If you don’t have a go-to recipe, try the one from our chimichurri steak recipe.

How to Store Grilled Sirloin Tip Roast

Leftover sirloin tip roast can be stored in an airtight container in the refrigerator for up to three days. We usually store the roast whole to keep it from drying out, but you can slice the meat before storing it for easy reheating.

Can you freeze grilled sirloin tip roast?

To freeze grilled sirloin tip roast, wrap the cooked roast tightly in plastic wrap. Place it in a freezer-safe container and freeze for up to three months. Thaw the roast overnight in the refrigerator before reheating.

How do you reheat sirloin tip roast?

Wrap the roast in foil and reheat it in a 350° oven for 10 to 15 minutes or until warmed through. You can also reheat sliced sirloin tip roast in a skillet with a bit of the mop sauce to keep the meat moist.

Can you make grilled sirloin tip roast in advance?

You can season the sirloin tip roast up to 24 hours in advance. Keep it refrigerated until you’re ready to grill.

Grilled Sirloin Tip Roast Recipe Tips

What can you serve with a sirloin tip roast?

Serve this sirloin tip roast with creamy mashed potatoes, roasted balsamic Brussels sprouts with pancetta, sauteed mushrooms or air-fryer sweet potatoes.

What’s the best way to slice sirloin tip roast?

You always want to slice against the grain when cutting a roast like sirloin tip roast. Cutting against the grain shortens the length of the meat’s muscle fibers, ensuring the meat turns out tender. You can easily find the grain by looking for the muscle fibers that run parallel to each other.

How can you use leftover grilled sirloin tip roast?

There are plenty of ways to reuse grilled sirloin tip roast! Use the leftovers to make grilled roast beef sandwiches the next day, or chop the meat for dishes like shoyu ramen or chimichangas.