Updated: Oct 20, 2018
The sirloin tip is cut from the hindquarters of the bison and is a lean delicious cut. Like must cuts from the hindquarters, if not cooked correctly it can end up tougher than expected. We have tried this recipe ourselves several times and love the way it turns out. The pink consistent cuts of meat can be used next to a carb and a delicious vegetable for dinner and then used on a steak sandwich for lunches that week. Let us know what you think with a picture on Instagram or Facebook!
prep time: 10 minutes
cook time: 2 hours
total time: 2 hours 35 minutes
2 tsp Basil, dried
1 tbsp Onion powder
2 tsp Oregano, dried
1 Tsbp garlic powder
1 tsp Black pepper
1 tsp Chile powder, ground
2 tsp Salt
1 tsp Tumeric
2 tbsp Olive oil, Extra Virgin
1 tsp Cumin
1. Place the oven rack in the middle position and preheat oven to 250 degrees F.
2. Combine all spices and seasonings together in a small bowl.
3. Rub the roast all over with a Tbsp of oil before rubbing in the spice mixture.
4. Heat the remaining oil in a large cast iron skillet over medium-high heat. Add the roast and sear until browned on all sides, about 3 minutes per side.
5. Transfer the roast to a wire rack set inside a roasting pan.
6. Cook for 1 hour and 20 minutes, or until the meat reaches 115 degrees F on a meat thermometer.
7. Turn the oven off, leaving the roast in the oven for another 40 minutes, or until the roast reaches an internal temperature of 130 degrees F for medium rare or 140 degrees F for medium.
8. Remove the roast from the oven to a carving board, and cover loosely with aluminum foil and allow to rest for at least 15 minutes before carving.
9. Slice the meat to desired thickness and serve.