Sirloin tip is one of the best lean cuts for sliceable roast beef — affordable, flavourful, and easy to cook to a uniform medium-rare. Sliced thin and piled on a soft bun with horseradish cream and pickled onions.
Serves 6Prep 20 minCook 50 min
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1Preheat the oven to 110 °C (225 °F). Set the roast on a wire rack over a baking sheet.
2Combine the salt, pepper, onion and garlic powders. Rub all over the roast.
3Roast in the low oven until the internal temperature reads 50 °C (122 °F), about 50 to 70 minutes for 1.5 kg.
4Lift the roast off the rack. Increase the oven to its highest setting (or use a screaming-hot skillet with the olive oil).
5Sear the roast on all sides for 6 to 8 minutes total — you want a dark crust without raising the internal temperature too much. Target final internal: 54 °C (130 °F).
6Rest 15 minutes. Slice as thinly as you can across the grain.
7Pile slices into rolls with horseradish cream, pickled onions, watercress, and tomato.
Cook this well
$$ · roasts, smokers, and long cooks
Track a brisket overnight without opening the lid
Monitoring large cuts where opening the smoker or oven would cost heat.
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Chef's tip Sliced thin enough, even sirloin tip is melt-in-your-mouth. A sharp knife or a deli slicer is the difference between a great sandwich and a chewy one.
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