Foodie Friday: Sirloin Tip Roast with Herb Marinade


Shelter-in-place has given me time to play with some new recipes that I just haven’t had time to mess with before. This is a two part recipe. I made the marinade the night before – this stuff just gets better the longer in sits.

Marinade Ingredients:

  • 1/2 C. Olive Oil
  • 1 tsp. Fresh Rosemary
  • 1 tsp. Fresh Thyme
  • 1 tsp Fresh Oregano
  • 2 tsp. Paprika
  • 3 Cloves of Garlic (smashed)
  • 1 Bay Leaf
  • 1/4 tsp Red Pepper
  • 1/4 tsp Sea Salt
  • 1 tbs Fresh Lemon or Lime Juice


  1. Warm the olive oil on medium-low until hot then remove from heat.
  2. While the oil is heating ground the rosemary, thyme, and oregano in a mortar with a pestle.
  3. After the oil in hot stir in paprika, garlic, bay leaf , red pepper, and salt. Stir well. Add bruised herbs and citrus juice.
  4. Store in an air tight container in the refrigerator.

The sirloin is fairly easy – all it takes is some time.

  1. Make sure your roast is completely defrosted and at room temperature. Preheat oven to 450°F.
  2. Slice one large while onion and line the bottom of a high sided baking pan. Place the roast on top of the onions and baste with the oil marinade on all side.
  3. Cook for 15 minutes uncovered, then reduce the oven temperature to 300°F and cool for an additional 50 to 75 minutes or until the internal temperature is 130°F for a nice medium rare roast. Allow to rest for at least 20 minutes under foil.
  4. While the roast is resting pour the dripping and onions into a small sauce pan to make a Au Jus. I added a cup of extra beef broth (1 heaping tsp beef bullion + 1 c. boiling water) and added 1 tsp garlic powder along with salt and pepper to taste. Reduce until the meat is ready to enjoy.

Happy cooking! Stay safe!

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