Best Butt Fat Beef Tip Recipes

THE BEST GRILLED SIRLOIN TIP ROAST

The Best Grilled Sirloin Tip Roast image

If you're looking for a flavorful cut of meat that's still pretty lean, give this tri-tip steak recipe a try. I like to cook it slowly over indirect heat, mopping it frequently with red wine sauce. -James Schend, Pleasant Prairie, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 beef sirloin tip roast or beef tri-tip roast (2 to 3 pounds)
1 tablespoon kosher salt
2 teaspoons dried thyme
2 teaspoons garlic powder
1 teaspoon coarsely ground pepper
2 tablespoons olive oil, divided
1 small onion, chopped
1 bottle (750 milliliters) dry red wine
6 fresh thyme sprigs
1 garlic cloves, crushed
1/2 teaspoon whole peppercorns
3 whole cloves
6 tablespoons softened butter
2 tablespoons prepared horseradish
3 tablespoons fresh thyme leaves

Steps:

Sprinkle roast with salt, thyme, garlic powder and ground pepper. Cover and refrigerate at least 8 hours or up to 24 hours. Meanwhile, in a sauce pan, saute onion in 1 tablespoon oil until tender, about 5 minutes. Add wine, thyme, garlic, peppercorns and cloves. Simmer until reduced to ¾ cup. Cool; strain, discarding solids, and refrigerate., Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer's directions., Pat roast dry with paper towels. Brush with remaining 1 tablespoon oil; place over drip pan. Grill, covered, over medium-low indirect heat, brushing with mop sauce every 20 minutes, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-1/2 to 2 hours. Let stand 15 minutes before slicing., If desired, in a small bowl, stir together butter, horseradish and thyme. Serve on top of roast.

Nutrition Facts : Calories 262 calories, Fat 13g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 1027mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.

BUTT FAT BEEF TIP

Butt Fat Beef Tip image

What a wonderfully different method of cooking! The flavors are fantastic... you'll get raves for serving this one.

Provided by Kat Draper @katncheese

Categories Beef

Number Of Ingredients 12

Ingredients

3-4 lb - beef tip roast
apx 1lb - fresh pork butt fat (trim)
2 tablespoon(s) sea salt
1 teaspoon(s) fresh ground black pepper
1 teaspoon(s) ground oregano
1/2 teaspoon(s) cumin
1/2 teaspoon(s) onion powder
2 tablespoon(s) fresh grated parmesan
1/4 cup(s) red wine, dry
2 tablespoon(s) flour
1 cup(s) beef broth
2 clove(s) fresh garlic

Steps:

Let Beef Tip set at room temp while preparing rub. Combine in a small bowl: Sea Salt, Black Pepper, Oregano and Onion Powder. Rub the roast with the rub evenly distributing on roast. Top with Rub with Parmesan. Cut the Garlic into 4-6 pieces and cutting a slit into the roast, insert the garlic into the roast.
Gently cover the top and sides of the roast with the Butt Fat trim. Using Butcher string securly tie the Butt Fat onto the roast.
Heat your grill to apx 300 degrees, using indirect heat method. Place your roast in a simple pan; I used a pie tin. And slowly cook until desired doneness. We like medium rare which took about 2hrs on our gas grill.
Once cooked to your level of doneness. Remove from the grill and let rest for 10 to 15 minutes.
Meanwhile using the jucies from the roast in a sauce pan, bring to a simmer. Add wine and cook of at a simmer for 5min. Add 2Tbl flour and stir to create a rue; slowly adding beef broth. Simmer on low for 3min before serving.
Thinly slice roast after resting onto a platter and top with finishing sauce. Serve a sliced beef or makes great sandwiches on kiser rolls.