I’m in the process of making room for this year’s steer and there’s a 3lb sirloin tip roast I pulled out that I’m not quite sure what to do with. I’m all for crockpot-style roasts but my family generally is not so I’m open to other ways to cook this or what to make it in to in general. Cut into steaks? Beef jerky? I’m out of ground beef so has anyone ground one of these up with extra fat?
TIA!
Last edited by Andrrr; November 10, 2023, 01:03 PM.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I was going to throw out the sandwich idea as well. The Italian Beef recipe on the free side calls for sirloin or round roast, and the Baltimore Pit beef recipe calls for top/bottom round - also a lean cut.
I think I would do it as a roast to medium rare and slice for sandwiches before I would grind for burgers, due to the lack of fat. And if your wife is like mine and not a fan of "pink" meat either cook it a little higher to medium, or tell her it's a "smoke ring", haha.... either way if you slice it thin, and use sauce/condiments/gravy, it will be good.
I bet you could slice thin before cooking and just do some cheesesteaks on the griddle with it too. All that cheese melted into the meat will give it the fat content the lean sirloin is lacking in.
Andrrr I have not. I really WANT to, but just have not gotten around to it. I love sandwiches and both the Baltimore and Italian style sound great to me. I've even got a deli slicer ($50 on Woot!) so have no excuse not to do it one day.
I have a 2lb top round that I am goin to brine, then marinate, then grill right over the coals to med rare, searing each side. Do not know if’n it would apply to a sirloin. Gotta think it might.
jfmorrisJerod Broussard Thanks again for the suggestions. I went with the Italian beef and it turned out pretty good. Not amazing but good enough that my wife said she’d eat it again so I guess that’s a win.
There is plenty left over and as I was picking at the cold pieces while heating up the other meat I knew some cold sandwiches with creamy horseradish are on deck.
Glad it worked out. And a good roast beef sandwich with horseradish sauce is always welcome on my plate!
So if not amazing, what would make the difference between good and amazing? Meat? Different recipe? I’ve never personally had an Italian beef sandwich, so would have no basis of comparison on that recipe from the free side…
jfmorris haha I’m in the same boat as you in that I’ve never had one and have nothing to compare it to.
It was probably mostly operator error. The gardinera was good but I think it overpowered everything else so either I’d use less or omit altogether. Also he states in the recipe that you have to simmer for a minute and he’s absolutely right there, I think you want to pull the meat from the broth just before it turns brown for maximum tenderness and juiciness. 1/2
Last edited by Andrrr; November 13, 2023, 07:21 AM.
2/2. I think I’ll pass pass on putting juice directly on the bun in favor of dunking it too. Pre soaking kind of turned the bun to mush. Lastly this was in the oven so I would try it on the grill next time.
Assuming I did all those correctly next time I was thinking that it needed some cheese, maybe lay it over the meat after making the sandwich and hit it with the broiler, but then that’s not really an Italian beef sandwich then is it? Haha.
Last edited by Andrrr; November 13, 2023, 07:24 AM.
I’ve watched countless videos and read articles on what-comes-from-where but I couldn’t find the exact verbiage of “sirloin tip roast” anywhere, which is why I posted here for ideas. It really did work out well for this, the roast beef sandwiches I know will turn out great, and next time I’m going to try the Baltimore beef… if my wife lets me 😉
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