Should you marinate top sirloin roast?

Table of Contents

What is top sirloin roast?

Top sirloin roast comes from the sirloin primal cut which is located near the rear of the cow. It sits above the tenderloin and next to the short loin where cuts like the T-bone and porterhouse steak come from. Top sirloin roast is an economical cut of beef that is quite flavorful but can be a little tough if not cooked properly.

The top sirloin muscle does little work on the cow so it remains tender, but it contains a good amount of connective tissue. This connective tissue needs to be broken down with moist cooking methods to make the meat tender. Roasting, braising, or cooking top sirloin in a slow cooker are good options.

Should you marinate top sirloin roast?

Marinating a less expensive cut of meat like top sirloin roast can help improve its flavor and tenderness. There are a few reasons why marinating is recommended for top sirloin roast:

Tenderizes the meat – Marinades contain acidic ingredients like wine, vinegar, lemon juice or yogurt. The acids break down tough connective tissues over time resulting in a more tender roast.
Adds flavor – Spices, herbs and other flavorful ingredients permeate the meat adding a flavor boost. The marinade gets absorbed deeper into the meat over a longer marinating time.

Keeps the meat moist – The liquid in the marinade helps keep the roast moist as it cooks resulting in a juicier end product.
Forms a tasty crust – As the marinade ingredients caramelize on the exterior of the meat when roasted, they form a flavorful crust.

So marinating a top sirloin roast prior to roasting is highly recommended to help improve the flavor and tenderness of this affordably priced cut.

How long to marinate top sirloin roast?

To adequately tenderize and flavor the meat, the top sirloin roast should be marinated for at least 2 to 4 hours. For best results, marinate the roast overnight (about 12 hours) in the refrigerator.

Marinating longer than overnight runs the risk of the meat becoming too soft and mushy from the acid in the marinade. The roast can absorb only so much marinade; beyond 12 hours does not provide much additional benefit.

Here is a quick timeline for marinating top sirloin roast:

2 to 4 hours – Minimum time to impart some flavor and tenderizing
6 to 12 hours – Best timeframe for optimal tenderizing and flavor
12 to 24 hours – Yields very tender, flavorful meat but not much extra benefit beyond 12 hours

Over 24 hours – Risks too much tenderizing resulting in mushy meat

For easy timing, mix up the marinade in the morning or evening and marinate the roast in the fridge overnight. Remove it an hour before cooking to allow it to come closer to room temperature. This approximate 12 hour marinating time allows the flavors to permeate deeply into the meat for the best roasted top sirloin.

Best marinade ingredients

A good marinade for top sirloin roast will contain the following components:

Acidic liquid – Tenderizes meat. Examples: wine, vinegar, lemon juice, buttermilk, yogurt
Oil – Adds moisture and carries flavors. Examples: olive oil, vegetable oil, sesame oil
Seasonings – Flavor the meat. Examples: garlic, shallots, spices, herbs

Sweetener (optional) – Helps form a flavorful crust. Examples: honey, brown sugar, maple syrup
Umami flavors (optional) – Enhance savoriness. Examples: soy sauce, Worcestershire sauce, fish sauce

Here are some example marinade recipes that would work very well with top sirloin roast:

Red wine marinade

1 cup red wine
1/4 cup olive oil
3 cloves garlic, minced

2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 teaspoon salt

1/2 teaspoon black pepper

Greek yogurt marinade

1 cup Greek yogurt
1/4 cup olive oil

Juice of 1 lemon
3 cloves garlic, minced
1 tablespoon dried oregano

1 teaspoon salt
1/2 teaspoon black pepper

Asian style marinade

1/4 cup soy sauce

1/4 cup olive oil
3 tablespoons hoisin sauce
3 cloves garlic, minced

1 tablespoon grated fresh ginger
2 teaspoons sesame oil
1/4 teaspoon crushed red pepper flakes

Mix all marinade ingredients together in a bowl or Ziploc bag. Add the top sirloin roast, seal and refrigerate for 6-12 hours, turning occasionally.

How to marinate a top sirloin roast

Follow these simple steps for easy marinating success:

Choose a non-reactive dish like glass, ceramic or stainless steel to marinate in. Avoid reactive metals like aluminum.

Trim any excess fat from the roast for better marinade absorption.
Make small slits or poke holes all over the roast using a knife to help the marinade penetrate deeper.
Pour the marinade over the roast making sure it is fully submerged. Use a Ziploc bag placed in a dish to easily ensure full coverage.

Marinate for 6-12 hours in the refrigerator, turning the meat occasionally.
Remove the roast from the marinade and pat dry. Discard used marinade.
Allow the meat to come closer to room temperature before roasting, about 1 hour.

Roast as desired, basting occasionally with any reserved fresh marinade.

Pro tip: Reserve a portion of the marinade before putting raw meat into it. Use this “fresh” marinade for basting while cooking to prevent contamination.

Should you roast marinated top sirloin?

Roasting is one of the best cooking methods for a marinated top sirloin roast. The roast can be cooked in the oven or on the grill.

Here’s why roasting works so well:

Dry heat concentrates flavors – The marinade helps add big flavor that gets intensified during roasting. A flavorful crust develops.
Tenderizes connective tissue – The slow, steady dry heat tenderizes the tough connective tissues over time.

Cooks evenly – Oven roasting cooks the meat evenly throughout without drying out the exterior.
Easy hands-off cooking – Other than quickly searing all sides initially, roasting only involves occasional basting.

Roasting concentrates the marinade flavors for a delicious crust on the exterior and tender, juicy meat inside.

Oven roasting method

Preheat oven to 450°F.
Pat roast dry. Rub with a little oil then season all over with salt and pepper.
Heat an ovenproof skillet over high heat. Brown roast on all sides, about 2 minutes per side.

Transfer skillet to preheated oven and roast for 15 minutes.
Reduce heat to 300°F and continue roasting until it reaches your desired doneness, about 1 hour for medium rare.
Remove roast from oven, tent loosely with foil and let rest 15 minutes before slicing.

Grill roasting method

Prepare a hot grill, clean grates and oil them to prevent sticking.
Pat roast dry. Rub with a little oil then season all over with salt and pepper.
Sear roast on all sides over direct high heat, about 2 minutes per side.

Move roast to indirect heat, close grill lid and roast until desired doneness, 50-60 minutes for medium rare, flipping halfway.
Remove roast from grill, tent loosely with foil and let rest 10-15 minutes before slicing.

Monitor the internal temperature of the roast and remove it from the oven or grill when it’s 5°F below your desired degree of doneness. The temperature will continue rising as it rests.

Doneness temperatures

Rare	125°F
Medium rare	130 – 135°F
Medium	140 – 145°F
Medium well	150 – 155°F
Well done	160+°F

Roasting a marinated top sirloin roast results in a tender, juicy roast with great flavor from the caramelized marinade ingredients.

Should you grill a marinated top sirloin roast?

Grilling is another excellent cooking method for marinated top sirloin roast. The grill imparts great smoky flavor while cooking the meat evenly. Follow these tips for grilling success:

Use indirect heat – Sear over direct heat then move to indirect heat to roast more gently.

Two zone fire – Bank coals to one side of grill for an indirect heat zone.
Rotate the meat – Flip the roast halfway through cooking for even exposure to heat.
Monitor temperature – Use an instant read thermometer for perfect doneness.

Let rest – Always allow meat to rest after grilling before slicing to retain juices.

The marinade helps ensure the roast stays tender and moist over the grilling high heat. Basting with reserved marinade provides additional moisture and promotes caramelization.

If using a gas grill, turn the heat to low after searing. Add a foil packet of wood chips to the grill for extra smoky flavor. Hardwoods like hickory, oak and mesquite work well.

Grilling is a flavorful cooking method that pairs deliciously with a well marinated cut like top sirloin roast.

Should you braise or pot roast a marinated top sirloin?

Braising or pot roasting are also excellent moist cooking methods that work very well with marinated top sirloin roast.

The steps include:

Sear roast on all sides in a skillet to caramelize the meat.
Transfer to slow cooker or Dutch oven along with braising liquid like broth, wine or a marinade.
Add aromatics like onions, carrots, garlic and herbs.

Cover and cook low and slow until fork tender, about 3 hours.
Remove meat and reduce braising liquid to make a sauce.

The slow moist heat perfectlytenderizes the collagen connective tissue in the top sirloin. The meat turns out fall apart tender after the long braising time.

Using a leftover marinade as the braising liquid provides great flavor. The meat soaks up these flavors as it slowly simmers.

Braising or pot roasting is an easy hands-off cooking approach that transforms a tough cut like top sirloin into a super tender and flavorful roast.

Should you cook marinated top sirloin in a slow cooker?

Using a slow cooker is ideal for braising less tender cuts of meat like top sirloin roast. The moist, gentle heat over many hours results in meat that is fall apart tender.

Here is a simple slow cooker marinated top sirloin recipe:

Slow cooker marinated top sirloin roast

Ingredients:

2-3 lb top sirloin roast

1 cup red wine
1⁄4 cup balsamic vinegar
3 cloves garlic, minced

2 teaspoons dried oregano
1 teaspoon salt
1⁄2 teaspoon pepper

Instructions:

Whisk together marinade ingredients in a bowl.
Place roast in slow cooker and pour marinade over top.

Cook on low setting for 7-8 hours until very tender.
Remove roast and let rest 10 minutes before slicing.
Spoon braising liquid over sliced roast or use as a sauce.

The long, gentle cooking time helps tenderize the meat. Be sure to marinate the roast overnight before cooking for best flavor and tenderness.

Cooking marinated top sirloin in the slow cooker results in a melt-in-your-mouth tender roast that’s infused with lots of flavor.

Should you slice marinated top sirloin roast before or after cooking?

It is best to slice the top sirloin roast after it has finished cooking and resting. Slicing into steaks or medallions before cooking causes the following issues:

Moisture loss – More surface area exposed causes meat to lose juices and dry out.
Uneven cooking – Individual pieces may cook at different rates.
Overcooking risk – Thinner cuts become overdone more quickly.

Presentation – Sliced roast put back together won’t look as clean and uniform.

Leaving the roast whole while cooking helps it retain moisture and cook evenly. The intact structure makes it easier to achieve more accurate doneness.

Only after the meat has rested about 10-15 minutes after cooking should it be sliced across the grain into portions. This ensures the meat stays juicy and tender when cutting into it.

Conclusion

Marinating is highly recommended before cooking top sirloin roast. The marinade tenderizes the meat and infuses it with lots of flavor. Allow at least 6-12 hours of marinating time for best results.

Roasting and grilling are excellent high heat cooking methods that work very well with marinated top sirloin roast. The marinade helps keep the meat moist while intensifying flavors.

Low and slow braising or cooking the roast in a slow cooker also produces deliciously tender meat. The flavorful marinade penetrates deep into the meat during the long cooking time.

Resist slicing the marinated roast until after it has cooked and rested. Leaving it whole while cooking minimizes moisture loss and results in more even doneness.

Marinating and slow roasting or braising an inexpensive cut like top sirloin roast transforms it into a delicious, fork-tender main course.