Sirloin tip roast

Here is a little more substantial of a meal.   This will be a sirloin tip roast.  The roast I have selected is 2.3 pounds and around 2" thick.   There will be three steps.   First make a rub and let sit.  Second a high heat sear.   I will be doing it on top of the charcoal chimney.  Lastly we will cook it indirect with a little smoke.

Rub ingredients:

• 2 tbsp Kosher salt
• 2 tbsp fresh rosemary or 1 tbsp dried rosemary
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp oregano
• 3/4 tbsp ground black pepper
• 1/2 tbsp ground white pepper

Mix all ingredients well then apply to the outside of the sirloin tip roast.




Let this sit for an hour to overnight in the refrigerator.  About an hour before putting on the grill take out of the fridge and place on the counter to allow it come up to room temp.

Sear it on the grill.  Here I am using my CI insert on top of my charcoal chimney.  I let it go about 2-3 minutes then flip for a total of 4 times.  This makes a nice "X" pattern on the steak.




Then it is moved to indirect as well as a potato.  I let it sit for 20 minutes then flipped it.  Waited another 20 minutes and stuck a digital thermometer in it.  It was at 120° so I let it go another 20 minutes.  When I pulled it, it was about 134°.  That was a little higher than I wanted it but it was ok.




The steak was put inside under a foil tent to rest.  It will need to rest 15-30 minutes.  While the meat is resting I grilled some asparagus and cooked some rice.  When the veggies and rice were done I plated it.




A little butter on the rice and potato and it is a meal well done.  Check out the color on that cut. It is somewhere inbetween med-rare and medium.