Thread: Sirloin Tip
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Unread 03-27-2013, 04:45 PM   #7
On the road to being a farker
Join Date: 01-24-13
Location: Virginia Beach, VA
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I do these often and with great success.

First I score both sides. Then I marinade in balsamic vinegar, olive oil, crushed garlic maybe a little soy sauce and worcestershire or even dry sherry. the acid breaks the meat down and the oil extracts the spices and locks into the meat.

after 24 hour marinade I brush with a little honey and some black pepper and salt. I throw it on a hot grill and cook like a fat steak. Sear on both sides then roast to a medium rare. it is important to slice against the grain.

The meat is tougher, so I think an acidic marinade is crucial

I haven't reverse seared one, but don't see why not. (that whole idea is new to me and I haven't had the chance yet)

But these sirloin tips are one of my favorites to cook with the above procedure when I find them on sale or manager's special.

good luck
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