Grilled Sirloin Tip Roast

  • 1 beef sirloin roast - about 2-3 lbs.
  • 1-3 T. Penzeys Chicago Steak Seasoning or similar spice blend
  • ⅔ cup olive oil
  • ⅔ cup soy sauce
  • 1 lemon, juiced
  • 1 tablespoon brown sugar
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon liquid smoke flavoring
  • 1 teaspoon chili garlic sauce, optional
  • 1 large onion, peeled and sliced into wedges
  • 3 bulbs and stems green garlic, cleaned and chopped into 2-3" pieces

Sprinkle the roast with the Chicago Steak Seasoning evenly and on all sides. Cover the meat and refrigerate at least 8 hours or up to 24 hours.

While the meat is resting in the refrigerator, make the mop sauce. Combine the next 8 ingredients (olive oil through chili garlic sauce) in a sauce pan and heat, stirring constantly, until well combined and slightly thickened. Remove to a resealable jar and refrigerate until ready to use.

Remove the roast and mop sauce from the refrigerator 1 hour before grilling. Prepare the grill for indirect heat. Place the onion and green garlic in the bottom of a stainless steel or heavy duty aluminum drip pan.

Pat the roast dry with paper towels. Place the roast over the vegetables in the drip pan. Grill, covered, over medium-low indirect heat, brushing with mop sauce every 20 minutes, until the meat reaches your desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1½ to 2 hours. Allow the roast to stand for 15 minutes before slicing.

  • Yields: 6-8 servings
  • Preparation Time: 2½ hours plus refrigeration and resting time
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