If you’re having trouble cooking red meat to perfect doneness, this recipe is for you because I believe it’s fool-proof. I used a bottom sirloin tri-tip roast and marinated it overnight. To ensure the meat is properly seasoned, I placed a spicy marinade (I used homemade chili garlic sauce from last summer, onion purée, maple syrup and cinnamon) in a bag and vacuum-sealed it. The following day, I seared the meat to create an outer crust and the juice remained inside for optimum tenderness. The meat roasted in the oven until the probe thermometer indicated the right internal temperature.
It was quite a large piece of meat; if wrapped properly, you can carve the meat and make the best roast beef sandwich the next day! For all you beef lovers out there, don’t forget, La Cense Beef is offering a special deal to Pham Fatale readers. You can get $20 off 8 10-ounce ribeye steaks, plus 1 lb of free meatballs, all with free shipping! If that’s too much meat for you, La Cense is also offering $10 off 4 10-ounce ribeye steaks. The offer ends soon, so take advantage of it now if you need steaks from Valentine’s Day, or for any other special occasion you might be planning!
The top photo was taken the following day.
1. Info for Beef Sirloin Tri-Tip Roast Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Beef Sirloin Tri-Tip Roast Recipe
- 1 (2-pound) beef (tri-tip) bottom sirloin roast
- 4 fresh garlic cloves, peeled, halved and crushed
- 2 tablespoons papaya paste (see tips)
- ¼ cup homemade chile garlic sauce, to taste
- ½ yellow onion, chopped
- 1 tablespoon kosher salt
- 2 tablespoons maple syrup
- 1/8 teaspoon freshly grated cinnamon
- ½ cup beef stock
- ¼ cup red wine
- 3 tablespoons canola oil
- The day before… Rinse the roast and pat it dry using paper towels.
- Make slits in the roast and place a piece of garlic in each slit.
- Place the meat in a vacuum-type bag.
- Combine the chopped onion, chile garlic sauce, maple syrup, papaya paste and cinnamon in a mini-blender (or regular blender). Blend into a smooth purée.
- Spread the marinade over the beef. The marinade should coat the piece of meat. Drizzle with 2 tablespoons oil. Vacuum-seal the bag, place in a largeglass baking dish and refrigerate overnight.
- The next day… Remove the meat from the refrigerator at least 20 minutes before cooking so the beef is at room temperature. Remove as much marinade as possible. Discard the marinade.
- Preheat the oven to 375°F.
- Pat the meat dry one more time. Season with salt.
- Place the probe of a digital oven-proof thermometer in the center of meat. Set the thermometer at 145°F (see tips), depending on how pink you like the meat. (Note: The IKEA brand thermometer has a magnet so I can stick it to the hood of my stove while searing the meat.)
- With a brush, grease an oven-safe (preferably cast iron) skillet grill (a regular frying pan that is oven-proof will work, but you won’t get the nice grill marks) with oil and heat until it’s really hot, almost to the smoking point. Using tongs, place the meat in the pan (still on high heat) and cook for 3 minutes. It’s important that you not pierce the meat, so it stays moist and tender. Flip the meat on the other side. Grill for another 2 minutes. Remove the pan from the stove.
- Pour the beef stock and wine in the skillet. Immediately transfer the skillet to the oven and roast the bottom sirloin until the desired degree of doneness is reached.
- Roast the meat for 50 minutes (I needed 3 more minutes, so internal temperature of the meat reached 145°F).
- Remove the pan from the oven. Cover with a piece of aluminum foil. Let the meat sit until the meat cools completely for easier carving. Transfer the beef to a platter. Sprinkle with salt.
- Thinly slice the roast cross-wise (against the grain), so the meat remains tender.
- Bon appétit!