Grill-Roasted Beef with Garlic and Rosemary
- 4 Teaspoons kosher salt
- 6 garlic cloves
- 2 Tablespoons minced fresh rosemary leaves
- 1 Tablespoon ground black pepper
- 1 top sirloin roast (3 to 4 pounds) *
- vegetable oil for cooking grate
Peel and mince 6 garlic cloves. You should have about 2 tablespoons. Mince enough rosemary to yield 2 tablespoons.
Season Roast and Refrigerate
Combine garlic, rosemary, 4 teaspoons kosher salt, and 1 tablespoon pepper in small bowl. Sprinkle all sides of top sirloin roast evenly with salt mixture. Wrap roast with plastic wrap. Refrigerate roast for 18 to 24 hours.
Prepare Charcoal Grill
Open bottom grill vent fully. Light large chimney starter half filled with charcoal (3 quarts, about 50 briquettes). Allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 15 minutes. Arrange coals over one-third of grill. Position cooking grate over coals. Cover grill and heat grate until hot, about 5 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. (Proceed to step 19.)
Prepare Gas Grill
Turn all burners to high, close lid, and heat until hot, about 15 minutes.
Scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Reduce primary burner to medium and turn off all other burner(s).
Place roast over hot part of grill and cook until well browned on all sides, about 10 minutes. Meanwhile, punch fifteen 1/4-inch holes in center of 13 by 9-inch aluminum roasting pan in area roughly same size as roast. Once browned, place beef in pan over holes. Set pan with roast on grill over cool side. Cover grill. (Open lid vent halfway and position vent over meat if using charcoal.) Cook roast for 20 minutes, then rotate pan 180 degrees. Continue roasting, opening lid as seldom as possible, until center of roast registers 125 degrees (for medium-rare) or 130 degrees (for medium), 20 to 40 minutes.
Rest and Slice
Transfer meat to wire rack set on rimmed baking sheet. Tent loosely with foil and let rest for 20 minutes. Transfer meat to carving board and cut across grain into thin slices.
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