Sirloin Tip Beef Roast

Sirloin Tip Beef Roast


Sirloin tip beef roast is a great cut for feeding a family of 4-6 people. On average, this roast comes in 2 3-pound sizes. It should never be served well done since it is ideally suited for rare or medium rare temperatures. Slice thinly and serve with your favorite sides. Leftovers are also fantastic for sandwiches.

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Serves 4-6 People
cup Worcestershire sauce
cup red wine vinegar
tbsp minced garlic
tbsp black pepper
tbsp smoked paprika
tbsp granulated onion
tsp kosher salt
sirloin tip roast, 2-3 lbs trimmed and tied



In a small bowl, mix Worcestershire, vinegar, garlic, black pepper, paprika, onion and salt.


Place the sirloin tip beef roast in a 1 gallon resealable bag. Pour the marinade mixture over the beef roast.


Marinate the roast for a minimum of four hours. Overnight in a fridge is preferred.


Create a two-zone grilling on your TRU-Infrared grill, turning one side of the grill on and leaving the other side off. The temperature on the unlit side  should rise to about 250°F.


Remove the roast, discarding the marinade. Place the roast over the unlit side of the grill. Grill indirectly for approximately one hour.


Remove the roast from the grill and increase the heat on the direct side of the grill to high. Place the roast of over the lit side of the grill. Grill each side of the roast over direct heat until it reaches an internal temperature of 120-130°F.


Remove the roast from the grill and cover with foil for 15 minutes. Slice thinly and serve.

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  • Bob Wadey | Jun 24, 2019

    Very tasty recipe but I over cooked it (I think) as the temps just say 'degrees' - I now assume this to mean Fahrenheit not Centigrade so I will cook it on a cooler heat next time !

    P.S. If anyone can confirm/deny my assumption I'd be most grateful...

    This was Helpful (0)
    • Char-Broil | Jun 24, 2019

      Hi Bob - Confirming your assumption, yes, degrees in Char-Broil recipes are all on the Fahrenheit scale. Apologies for the confusion and thanks for letting us know. The recipe has been updated.

      This was Helpful (0)
  • Old lady from British Columbia | Aug 21, 2020

    I love this method of grilling sirloin tip! However I do not care for the effect of a wet, acid marinade on the texture of the meat, so I substitute some warm EVOO seasoned with these seasonings, and pour it over and poke it with a large fork, while waiting for the roast to come to room temperature. I also smoke the meat a bit with some wet wood chips on the hot side of the grill. I find it essential to use a digital meat thermometer with a wire corded probe. Perfect, juicy med./med. rare...

    This was Helpful (0)
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