You can roast it rare....and slice it thin...but it will still be a bit on the tough side. Depends on how hungry you are for rare beef! I've sure cooked a sirloin tip roast rare...actually medium is better for that cut and enjoyed it....not like a rolled rib...but then doesn't cost like rib roast either!
Linda C

I just happened to see a recipe today in Taste of Home for sirloin sandwiches - they marinate a 3 to 4 pound "sirloin tip roast" and grill it covered, over indirect heat, basting and turning every 15 minutes for 1 hour or until desired doneness (med-rare 145, medium 160 and well 170.

Sooooo, although I've never cooked a sirloin tip roast, it seems that some people have!

FYI - here's the marinade recipe -

1 cup soy sauce
1/2 cup vegetable oil
1/2 cup cranberry or apple juice

Marinate 8 hours or overnight.

I love to cook sirloin tip roasts rare - yes, as Linda said, they can be a little chewy, but you're not paying for a prime rib roast, either. I roast on a rack in the roasting pan, seasoned with salt and pepper and garlic slivers poked in with a paring knife. I think about 20 minutes a pound for rare (but double check in a cookbook), let it set for 10-15 minutes before you slice thin. Yummy with horseradish sauce made by mixing equal amounts sour cream and bottled horseradish. Leftovers make great Beef Stroganoff - don't cook it again, just add it at the end to heat through.

Becky
Lompoc, CA

* Exported from MasterCook *

Beef Stroganoff

Recipe By :Becky Chatham
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds beef sirloin steak -- sliced 1/2" thick
2 tablespoons margarine
1 1/2 cups beef broth
2 tablespoons ketchup
1 teaspoon salt
1 small garlic clove -- finely chopped
8 ounces mushrooms -- sliced
1 medium onion -- chopped
3 tablespoons flour, all-purpose
1 cup sour cream

Cook beef in margarine in skillet over low heat, stirring occasionally, until brown. Reserve 1/3 cup of the broth. Stir remaining broth, the ketchup, salt and garlic into skillet. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until beef is tender.

Stir in mushrooms and onion. Cover and simmer about 5 minutes or until onion is tender. Shake reserved broth and the flour in tightly covered container; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in sour cream; heat until hot.

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NOTES :
I think the condensed beef broth (undiluted) gives this better flavor.