Beef Sirloin Tip?

[Ask-A-Butcher]

The Beef Round Sirloin Tip (Knuckle, Face Rump, Peeled Tip) can be found in most supermarkets and box stores in the meat case, offered as "whole, untrimmed". It is suitable for a variety of cooking methods. Both dry and moist cookery can be utilized to prepare a roast. It's a very lean piece of meat and not suited for a 'low and slow' type cook for beef bbq.
This what it looks like, straight out of the bag (cry-o-vac packing).

This is a 'typical' way of cutting it, but not limited to it alone.

I've taken off a thick "London Broil" and you are looking at the rest

I'll show this "London Broil" in another cooking pictorial

I'm going to remove the rest of the Silver Side, via the natural seam.

The Silver Side can be marinated for Kabobs, lean Stew Meat, lean burger, sandwich steaks, jerky, etc

For my purpses today, I've got a "London Broil" and the rest will be Ground Sirloin.

 

[Ask-A-Butcher]

Beef Sirloin Tip London Broil

Here is a "London Broil" I stole out of that whole Sirloin Tip

Seasoned it up with Dale's, Kosher Salt, Black Pepper and garlic. Vac packed for about 4 hours.

Approx 12 minutes a side at 500°

Forgot the pic last night, but here it is this morning as I'm fixing to have a snack

 

[Ask-A-Butcher]

Beef Sirloin Tip Roast

A 5 lb Sirloin tip Roast. Not my favorite for sliced Roast Beef, but it had been sitting in the freezer for about 1½ years, so figured I better use it It had been vacuum packed with the FoodSaver, so it was still in great shape.

The roast was injected with a 50/50 mix of Dales Sauce/beef broth and rubbed with Wolfe Rub 'Bold' (link at bottom of page)

Into the cooker, indirect at 350° with some hickory and cherry smoke.

This cooked for 1 hour and 15 minutes and pulled at about 120-125°. Wrapped in foil and refrigerated until cold.

Wolfe Rub
Wolfe Rub BBQ Seasonings

 

[Ask-A-Butcher]

Kabobs

I've got some chunks of lean Sirloin Tip "Silver Side" that I will make some Kabobs with. I've seasoned with SnPnG and will mix 50/50 with some Newman's Balsamic Vinagrette and Dales Sauce.



Into the vac pack Food Saver to marinate for a day.



Onto a 450-500° grill, direct, with some of the veggies. The Zucchini and the shrooms were mopped with EVOO and then a dusting of SnPnG.



A few turns later...about 12 minutes and we are ready to take off.



Served with some of last nights leftovers

 

[Alix]

Ok, I have a cold smoker, can I do a roast like yours in it? My thought is no. Sure looks tasty though.

 

[Ask-A-Butcher]

Ok, I have a cold smoker, can I do a roast like yours in it? My thought is no. Sure looks tasty though.

I wouldn't advise it.

However, you could cut thin strips from the meat (preferably the Silver Side), marinate and make Beef Jerky.