06 Feb Rosemary Crusted Sirloin Tip Roast
Making a tender, juicy sirloin tip roast isn’t hard, but it does take a hefty amount of patience and plenty of attention. This is not a simple weeknight dinner, this is a Sunday Project. But unlike most Sunday Project meals, making a rosemary crusted sirloin tip roast won’t tire you out or create a mountain of dirty dishes. It’s easy to prepare this roast, but it does take some oven-baby sitting. Temperature is key. The goal is to hit 130F for that perfect medium rare, or 140F for the solid medium group. Don’t try to wing this one, you’ll need to have an instant read thermometer for this recipe.
Rosemary Crusted Sirloin Tip Roast
- 2-3 lb Sirloin tip roast
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 garlic cloves, grated (or 2 teaspoons garlic powder)
- 1 teaspoon onion powder
- 2 Tablespoon avocado oil
- 1 Tablespoon dried rosemary whole
- Heat the oven to 250F and arrange the racks to have one in the middle.
- In a mortar and pestle, add the whole dried rosemary and mix until it has reduced in volume by about half and there is a bit of powder in the bowl. If you do not have a mortar and pestle, add the dried rosemary to a ziplock bag and pound with a rolling pin.
- Prepare the dry ingredients by mixing together the crushed rosemary, onion powder, salt, garlic powder (if using) and black pepper in a small bowl.
- Mix the grated garlic with 2 Tablespoons avocado oil and rub all over the sirloin roast. Then sprinkle the dry ingredients on all sides of the roast.
- Heat a large skillet on medium heat, add 2 Tablespoons of avocado oil, and once it starts to shimmer, add the roast to the skillet. It should sizzle. Cook for 4-5 min, or until a nice golden crust develops. Turn, and continue cooking for 4-5 min on each side of the roast.
- After the roast has a nice golden crust on most sides, transfer the roast pan with a roasting rack in the oven. Cook for an hour and then check the temperature. Once the internal temperature reaches 115F, turn the oven off and allow the roast to continue cooking for another 40 minutes, or until the temperature reaches 130F for medium rare, and 140F for medium.
- Remove the roast from the oven, place on a carving board, and tent with foil. Allow the roast to rest for at least 10 minutes. Carve and serve with roasted vegetable, a salad, or mashed potatoes.