Argentine Brasero Sirloin Roast With Coffee Crust
Don’t fear the BEAN! Coffee or espresso beans are an excellent ingredient for a rub and pairs especially well with beef! While the beef tenderloin is the king of tender beef roasts, a top sirloin, if cooked and cut properly, does a darned fine job at a MUCH lower cost! This recipe deliciously pairs the bean with the sirloin!
Things to know:
What is a sirloin roast good for?
Sirloin tip roast is perfect served as an entrée with mashed potatoes or roasted broccoli and a crisp salad. The leftovers make great sandwiches.
What’s another name for a sirloin roast?
Sirloin tip roast is also sometimes called “ball tip” which can be found out west, but is definitely more popular on the east coast. Both cuts are flavorful and versatile, but they come from different parts of the cow and have unique characteristics that influence how they should be cooked.
What are the types of sirloin roasts?
Top Sirloin Roast: This cut comes from the sirloin section of the cow, near the rib. It is relatively tender and has some marbling. It is an excellent choice for a traditional oven roast and is best cooked to medium-rare to prevent it from getting tough.
Sirloin Tip Roast: Despite the name, this is actually a type of round roast from the hindquarters, near the cow’s leg muscles. It is even leaner and tougher than top sirloin and is more affordable. This cut is best suited for slow roasting, braising, or shredding to achieve tenderness
What is the most tender roast to cook?
The most tender roast is the beef tenderloin (also called the filet mignon roast or Chateaubriand) because it comes from a muscle that gets very little exercise, resulting in a melt-in-your-mouth, lean cut, though for beef, it is quite expensive. Other tender roasts include the prime rib (standing rib roast) for its marbling and flavor, and the top sirloin roast, which offers a good balance of tenderness and value.
Ingredients:
3-4 lb top sirloin roast
Spiceology – Cowboy Crust seasoning
1. The night before, liberally cover the roast with kosher or sea salt, then put the roast on a baking sheet with a wire rack and chuck it uncovered into the fridge.
2. Prepare your grill for indirect cooking with medium-high heat (you can keep your hand where the meat will be for about 8 seconds before it HURTS).
3. Coat the roast with olive oil, then apply the rub.
4. Use a sharp knife or long skewer to create a pilot hole through the roast, slide the roast onto the spit and secure with the forks.
5. Place the roast on the grill and cook until a 125F internal temperature is achieved. This should take 1 to 1.5 hours.
Be aware that the roasts will shrink during the cook which may require tightening of the forks.
6. Remove the roasts from the spit, cover loosely with foil and allow to rest for at least 20 minutes.
7. Thinly slice the roast against the grain and serve. ENJOY!
(The leftovers will make excellent sandwiches!)
Equipment used:
Sunterra Argentine Brasero Grill
G & F Products 25619 2020 23 Inch Long 5/8 Inch Wide 2mm Thin Stainless Steel BBQ Skewer
ThermoPro TempSpike Plus: 600FT Wireless Meat Thermometer Bluetooth
Hestan – OvenBond Collection – Tri-ply 4-Piece Sheet Pan & Rack Set
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