Asian Sirloin Tip Roast

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5 – 7 lb. sirloin tip roast
1 cup soy sauce
1 cup vegetable oil
1 cup red wine (merlot or cabernet)
1 med. onion, chopped
1 Tblsp. ginger, ground
1 Tblsp. black pepper, ground
1 tsp. garlic powder
Combine all marinade ingredients in a large zipper-style bag. Place bag in a bowl to guard against leakage and add roast. Marinade at least 24 hours in refrigerator — 36 to 48 is recommended — prior to grilling.

Remove roast from refrigerator at least 2 – 3 hours prior to grilling to bring to room temperature. Cook 30 — 35 minutes on a medium grill with lid closed, turning at least every 5 to 7 minutes. Baste roast generously with marinade after each turn.

The oil in the marinade will cause flare-ups; keep grill lid closed between turns. The roast is intended to be cooked and served as rare to medium rare, overcooking will cause dryness and toughness.

After grilling, allow the roast to “rest” for approximately 15 minutes prior to slicing, then slice thinly and enjoy!

: Catherine Catasca Sublett

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