Making a good sirloin tip roast can be a tall order because one misstep and you’ll have a big chunk of chewy meat on your table. Butchers draw this cut of meat from thehindquarters, just next to the sirloin, which means that it consists of a lot of connective tissue.
Sous vide is an excellent choice for cooking sirloin tip roast because it will leave the meat tender. Covering the meat with a good rub is an even better way to ensure that the final product is flavorful. So, how can you make excellent sous vide sirloin tip roast? We’re here to tell you!
What Is Sous Vide?
Sous vide is, in essence, a simpleslow-cooking technique that involves a constantly heated water bath and, in this case, a vacuum bag full of meat. The hot water never reaches a rolling boil, and the slow cooking helps to tenderize the meat. If executed well, your meat should reach your preferred level of doneness.
The great thing about this technique is that you can set your temperature and time choices and perform other chores as you wait for dinner to cook.
What You Need for Sous Vide
Sous vide requires the following:
- Sous Vide Machine: A sous vide machine works like an electric heater and comes with a heated metal coil to maintain the water bath at a constant temperature
- Vacuum Sealer: Vacuum sealer will remove all the excess air out of the plastic bag so that the bag can remain immersed in the container
- Heavy-Duty Plastic Bag: The plastic bag holds the steak
- Large Plastic Container
Everything You Need to Know About Sirloin Tip Roast
Sirloin tip roast is boneless, lean meat that’s perfect for roasting. Sirloin is divided into several cuts, including the sirloin tip center roast, center steak, side steak, steak, and side roast. Animals like cattle and pigs use the rump and hind legs to move around, and the sirloin is located around this area. This makes these cuts of meat leaner and tougher.
Most people confuse the sirloin tip with top sirloin, which are different cuts of beef located at other parts of a beef and pork carcass. Sirloin tip is also known as the peeled knuckle or round tip roast. Top sirloin is perfect for steaks, but the sirloin tip produces the best results when roasting.
Making Sous Vide Sirloin Tip Roast
- 1 kg sirloin tip steak
- ¼ cup olive oil
- 4 crushed garlic cloves
- Your choice of herbs (ex. fresh thyme, rosemary)
- 1 teaspoon salt
- Black pepper
- ½ teaspoon onion powder
- ¼ stick of butter
- Start by setting up your sous vide appliances, pouring water into a pot, and then connecting your sous vide machine
- Switch on the sous vide machine and let the water temperature rise as you prepare your ingredients
- Rare: 128°F
- Medium-rare: 135°F
- Medium: 145°F
- Medium-well: 153°F
- Place your steak onto a cutting board and rub olive oil on all sides
- Rub a generous amount of salt on all sides of the steak and then rub a mixture of onion powder, freshly ground black pepper, and ground garlic cloves onto the steak
- Place the steak in a plastic bag and then throw in your herbs
- Use the vacuum sealer to remove all the air from the bag
- Place the sirloin tip-filled plastic bag into the pot of water and use a binder to hold it up on the container’s rim
- Leave the roast for about 12 to 48 hours, depending on the level of tenderness you prefer
- Set your preferred time and wait
- Once done, carefully remove the plastic bag and extract your cooked steak
- Let the steak rest in the fridge for about 10 minutes, remove it, and pat dry the steak using a paper towel
- Set your skillet on the highest heat setting and add in your steak
- Let your steak sizzle and brown for 60 seconds
- Season the top and turn over for another minute
- Add herbs for extra flavor, if desired
- Serve hot
What Should I Pair Sous Vide Sirloin Tip Roast With?
A sirloin tip roast goes well with vegetables. You can make a refreshing salad on the side, mashed potatoes, or use a vegetable mix such as roasted broccoli, carrots, and cauliflower for a pop of color and burst of flavor.
Tips for Making a Juicy and Flavorful Sous Vide Sirloin Tip Roast
Cooked steak is already flavorful, so the best way to elevate the taste is to season it generously with herbs and spices. Salt and pepper are essential spices that should be present but not overdone.
Always let the steak rest before taking the next step. For instance, after a sous vide session, place the steak into an ice bath or in the refrigerator to cool before you sear it on a pan or hot grill.
You don’t want to boil your sirloin tip roast after sous vide. Instead, ensure that you use a paper towel to wipe excess moisture from the steak before searing it. A wet steak will not sear well.
Sous vide has made cooking more accessible by eliminating constant monitoring. With this cooking technique, you can turn a tough steak into a tender and juicy cut. Sous vide machines used to be expensive in the past, but these days, you can buy compact, cheaper devices for your home and enjoy homemade, restaurant-quality food.
We hope this guide has opened your eyes up to the sous vide cooking technique and given you a desire to try cooking a sous vide sirloin tip roast!