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P.S.:

 

images for Sirloin Tip Roast :

 

sirloin tip roast

 

so is your roast like these examples , and 4 " long lets say rather then thick ?

 

Flap :

 

https://en.wikipedia.org/wiki/Flap_steak

 

and

 

https://www.finecooking.com/article/meet-your-new-favorite-steak

 

note the whole flap lower in the article.

 

if your roast is more like  the first ref , just 4 " long   Id go for 130 F  8 - 12.

 

I also didn't know that its in New England that the flap meat mentioned is called sirloin tips

 

find what this flap is called in your areas , and get it whole , and on sale if you can

 

as its Good to Great Eating

 

flap , whole , looks like this :

 

 

cut across the grain , as its usually packed , looks like this

 

P.S.:

 

images for Sirloin Tip Roast :

 

sirloin tip roast

 

so is your roast like these examples , and 4 " long lets say rather then thick ?

 

Flap :

 

https://en.wikipedia.org/wiki/Flap_steak

 

and

 

https://www.finecooking.com/article/meet-your-new-favorite-steak

 

note the whole flap lower in the article.

 

if your roast is more like  the first ref , just 4 " long   Id go for 130 F  8 - 12.

 

I also didn't know that its in New England that the flap meat mentioned is called sirloin tips

 

find what this flap is called in your areas , and get it whole , and on sale if you can

 

as its Good to Great Eating

P.S.:

 

images for Sirloin Tip Roast :

 

sirloin tip roast

 

so is your roast like these examples , and 4 " long lets say rather then thick ?

 

Flap :

 

https://en.wikipedia.org/wiki/Flap_steak

 

and

 

https://www.finecooking.com/article/meet-your-new-favorite-steak

 

note the whole flap lower in the article.

 

if your roast is more like  the first ref , just 4 " long   Id go for 130 F  8 - 12.

 

I also didn't know that its in New England that the flap meat mentioned is called sirloin tips

 

find what this flap is called in your areas , and get it whole , and on sale if you can

 

as its Good Eating