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
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.
Ingredients
- 1 sirloin tip roast (1.2 to 1.5 kg)
- 2 tablespoons coarse sea salt
- 1 tablespoon coarsely cracked black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- —
- For the sandwich:
- Soft kaiser rolls or sub rolls
- Horseradish cream (sour cream + grated horseradish + lemon)
- Pickled red onions
- Watercress or arugula
- Sliced tomato
Method
- 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.
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.