This sirloin tip roast recipe combines simple ingredients to make an incredibly juicy and tender cut of beef that’s ready with just 5 minutes of prep time. You won’t be able to resist its rich flavor and perfect balance of seasonings!
Sirloin tip is a go-to cut of beef because it’s affordable, and yet with just a few ingredients and a little bit of patience, you can end up with a wonderfully juicy and tender cut of beef.
Whether you’re looking for a budget-friendly cut of meat (cube or tomahawk steak) or you just want a weeknight dinner that requires minimal prep time, this is a versatile and easy cut that you’ll want to enjoy over and over again!
Table of Contents
Why this recipe works
- It’s affordable. The beef sirloin tip comes from the front of the rear leg, so it’s used for movement. This makes it lean and less sought-after than other cuts (like a Denver steak), which is perfect for you since this recipe takes this cut of beef and roasts it until it’s perfectly succulent.
- It’s simple yet sophisticated. Roasted sirloin tip pairs perfectly with any side dish you can think of, from sweet potato fries to cauliflower mashed potatoes, making it a versatile choice for whatever you’re in the mood for.
- Little prep time. Like skirt steak or picanha, A quick rub is all you need before roasting. The oven does the heavy lifting, so you barely have to lift a finger.
What we love most about this recipe is that for how quick and easy it is; like a beef wellington or Philly cheesesteak casserole, the results are sophisticated and make even a normal Tuesday feel like a special occasion.
The ingredients to make this sirloin tip roast recipe are super simple since it’s the meat that really shines. Here’s everything you’ll need for this.
- Beef sirloin top roast.
- Olive oil. To add essential fat and help develop a caramelized crust.
- Salt and pepper. For flavor
- Fresh parsley. For a pop of color and fresh flavor.
- Spices. I use dried thyme and dried rosemary for this recipe.
- Garlic. Fresh cloves are best.
How to make sirloin tip roast
For how decadent this roast will look coming out of the oven, making it is incredibly simple. Here’s how it’s done:
Step 1- Prep the sirloin tip
Begin by preheating the oven to 180°C (350°F). Then, rub the roast with olive oil, making sure to get in all the nooks and crannies.
Step 2- Mix the spice ingredients
In a small bowl, whisk the salt, pepper, fresh parsley, minced garlic, dried thyme, and dried rosemary. Rub this seasoning mix all over the beef, again making sure to get the entire surface of the roast.
Step 3- Cook the beef
Place the seasoned roast in either a roasting pan or baking dish and roast for 45-50 minutes. For medium rare, you’ll want to look for an internal temperature of 135°F. Keep in mind there will be some carryover heat which will continue to cook the roast, so pull it out as soon as the thickest part of the roast reaches 135°F otherwise, you risk overcooking.
Step 4- Rest, then serve
Once the roast has reached your desired level of doneness, remove it from the oven and loosely cover the roast in foil. This helps to preserve the heat and seal in those juices. After letting the roast rest for 10-15 minutes, you can carve it and serve. Be sure to carve against the grain to help break up those tough muscle fibers and make each bite tender.
Tips to make the best recipe
- Pat the roast dry with paper towels before adding the oil. This will help the roast develop a more crispy and browned surface.
- Sear the roast in the roasting pan after covering it with your oil and spices to lightly brown the roast. While this is optional, it will also help make for a more caramelized outside.
- Resting is essential since this will help the roast stay juicy once it’s cut. So don’t skip this part!
- Like London broil, brush with pan juices before serving.
The best part about this recipe is that it’s kept simple, so you can easily customize it to suit your taste buds. Here are some ideas:
Swap the spices. Play around with any combination of fresh or dried herbs and spices. Paprika, onion powder, and dried oregano are all great options.
Cook with pan-roasted veggies. Toss chopped carrots and potatoes in a little oil and add them to your roasting pan. By the time the roast is done, you’ll also have an easy side dish.
Use a marinade. This easy 3 ingredient marinade is perfect for adding more juicy and savory flavor, or you can use any marinade of your choice. Keep in mind you’ll still want to coat the sirloin tip in oil since it needs that additional fat.
To store: Once the roast cools, transfer leftovers to an airtight container and refrigerate for up to 4 days.
To reheat: Transfer leftovers to a baking dish and heat, uncovered, at 250°F, until the roast has fully warmed through and the internal temperature of the thickest part reaches 120°F. Microwaving will also work, though that’s less preferred as it tends to dry out the roast.
To freeze: Placed cooled roast in an airtight container or freezer-safe bag and freeze for up to 3 months.
More beef recipes to try
- Beef shank
- Sous vide steak
- Instant pot brisket
- Air fryer steak
- Black pepper angus steak
- Reverse sear steak
Frequently asked questions
This beef tip roast is incredibly hearty and seasoned simply, so it’s best paired with flavorful veggies or starches. For lighter veggie sides, try broccoli, brussels sprouts, or this asparagus. For more hearty potato sides, we enjoy baked potatoes, grilled sweet potatoes, or these mashed potatoes.
How long it takes to cook your sirloin roast depends on how you like it. For rare, look for an internal temperature of 115°F; for medium-rare, look for 135°F; for medium, look for 145°F.
If you can’t find sirloin tip then you can swap it for eye of round or chuck roast.
Sirloin Tip Roast
- Preheat the oven to 180C/350F.
- Rub the roast with olive oil. In a small bowl, whisk the remaining ingredients, then rub it all over the beef.
- Place the meat in a roasting pan or baking dish and roast the beef for 45-50 minutes, or until it reaches a medium-rare temperature of 135F.
- Remove the beef from the oven and place it on a sheet of tin foil and loosely cover it. Let the meat rest for 10-15 minutes before carving against the grain.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.