Tuesday, January 21, 2014

Balsamic Sirloin Tip Roast

I swear the clouds parted and the sun shone down on me when I ate this!  Enjoy!


 Approx 3 1/2 lbs of Sirloin Tri Tip Roast
3 Tbl Extra Virgin Olive Oil
1 1/2 Tbl Balsamic Vinegar
1 1/2 tsp dried Oregano
1 1/2 tsp Garlic Powder
1 1/2 Tbl fresh Rosemary, minced or 1 1/2 tsp dried, then crushed
3/4 tsp dried Thyme
1/3 tsp Black Pepper
3/4 tsp Sea Salt


Place herbs and vinegar in a bowl.  Slowly pour olive oil in and whisk.  If you are doing this alone put a little olive oil in and a time and whisk.  If you have a partner have them pour and you whisk.  You want the oil and vinegar to blend well.

Set your roast on a platter or pan.  Brush the bottom and sides of the roast with marinade.  Pour the remaining marinade over the top.  Be sure to cover the roast completely with the marinade.  Let your roast sit on your counter top for one hour.  You want it to come to room temperature so that it cooks evenly.  If you are preparing this earlier in the day go ahead and put it in the fridge, just be sure to take it out as soon as you get home to give it some time to come closer to room temp.

Preheat your grill to 375 degrees.  Once you have the correct temperature on your grill go ahead and place  your roast in the middle of the grill.  Close lid and leave it alone for at least 40 minutes.  At 40 min mark go and check the roast's temperature.  You want it at 125 degrees for medium rare.  It can take up to an hour, be patient.  It is worth it.

Once it has reached your desired temperature be sure to let it rest on the cutting board for 5 to 10 minutes.  Cut into thin slices and serve.

We enjoyed it with some mashed cauliflower.

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