Sunday Roast Beef

As you know by now (if you are a returning visitor), my family gathers at my Mom's house every Sunday for dinner in the evening after a day of family fun and frolicking.  Most times Nan (the name chosen for my Mom by the grandkids) sticks to her book of standards when deciding on the menu.  A collection of tried and true recipes (yes, she still pulls out the same little splattered upon 3x5 file cards with dog eared corners out of her recipe box) that she has perfected over the years.  As one would expect from any self respecting grandmother, the Sunday roast beef dinner is one of the favorites in her repertoire. 

This week however, after watching an episode of "America's Test Kitchen", Nan made the executive decision to branch out from her comfort zone and try a different cut of meat to headline this week's meal.  We, the beneficiaries of Nan's culinary antics, have become accustomed to the rump roast, have occasionally dined on eye roast and even savoured the spectacular standing rib roast (but only on very special occasions), but we have never tested the sirloin tip roast...until now.  There was much discussion and consternation revolving around the best method of cooking (oven or grill and to sear or not to sear) and if it would be best enjoyed medium rare or cooked low and slow to a tender well done.  The verdict?  Indirect grilling method until the meat reached a middle of the road medium.   

As it turned out, the sirloin tip roast did serve as a pretty decent Sunday roast beef.  While not my favorite, the flavorful aromatic smokey dry rub which Nan slathered on the beef prior to grilling, did lend itself nicely to the BBQ cooking method.  Paired with a zesty horseradish sauce, the ever popular "onion roasted potatoes" and a simple salad with shards of Parmesan cheese and tossed with balsamic vinegar and extra virgin olive oil, this meal was another marvelous cooking feat successfully accomplished by Nan!