Recipe Background
If you're looking for a little fine dining you can enjoy under your own roof, this Red Wine Sirloin Roast is quite robust. The tender meat is sprinkled with all sorts of savory seasonings and marinated to ensure that every bite is as tasty as it can be. To take it one step further, we paired it with a rich, red wine sauce that perfectly complements the savory, beloved beef. The marinated beef gets grilled, while being basted with this exquisite sauce that will make you think twice the next time you consider going out for a special occasion. Staying home is underrated and Red Wine Sirloin Roast is a deliciously, indulgent reason as to why we think you should go against the grain!
If you're looking for a little fine dining you can enjoy under your own roof, this Red Wine Sirloin Roast is quite robust. The tender meat is sprinkled with all sorts of savory seasonings and marinated to ensure that every bite is as tasty as it can be. To take it one step further, we paired it with a rich, red wine sauce that perfectly complements the savory, beloved beef. The marinated beef gets grilled, while being basted with this exquisite sauce that will make you think twice the next time you consider going out for a special occasion. Staying home is underrated and Red Wine Sirloin Roast is a deliciously, indulgent reason as to why we think you should go against the grain!
Ingredients
For the roast:
- 1 beef sirloin tip roast or beef tri-tip roast
- 1 tablespoon kosher salt
- 2 teaspoons dried thyme
- 2 teaspoons garlic powder
- 1 teaspoon coarsely ground pepper
- 1 small onion chopped
- 2 tablespoons olive oil divided
- 1 (750-milliliter) bottle dry red wine
- 6 fresh thyme sprigs
- 1 clove garlic crushed
- 1/2 teaspoon whole peppercorns
- 3 whole cloves
For the optional horseradish-thyme butter:
- 6 tablespoons butter softened
- 2 tablespoons prepared horseradish
- 3 tablespoons fresh thyme leaves
Directions
- Sprinkle the roast with the salt, the dried thyme, the garlic powder, and the ground pepper.
- Cover the roast and refrigerate it for at least 8 hours and up to 24 hours.
- While the roast is marinating, in a saucepan over medium heat, add the onion and 1 tablespoon of the oil and sauté until it is tender, about 5 minutes.
- Add the wine, the thyme springs, the crushed garlic cloves, the peppercorns, and the cloves to the onion and simmer until the mixture has reduced to 3/4 cup.
- Allow the sauce mixture to cool, then strain, discarding the solids.
- Refrigerate the sauce until ready to use.
- Let the roast sit at room temperature for 1 hour prior to grilling.
- Prepare the grill for indirect heat using a drip pan. Add wood chips according to the manufacturer's directions.
- Preheat the grill to medium-low.
- Pat the roast dry with paper towels.
- Brush the roast with the remaining oil and place it in the oven drip pan.
- Grill the roast, covered, on indirect heat, brushing with the sauce mixture every 20 minutes, until it reaches your desired doneness, 135 degrees F for medium-rare, 140 degrees F for medium, and 145 degrees F for medium-well, about 1 hour 30 minutes-2 hours.
- Let the roast stand for 15 minutes.
- While the roast rests, in a small bowl, stir the butter, the horseradish, and the thyme leaves together.
- Slice the roast.
- Serve the roast topped with the horseradish-thyme butter.
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