Inexpensive Charcoal Grill-Roasted Beef with Garlic and Rosemary

By AzWench

A pair of kitchen shears works well for punching the holes in the aluminum pan. We prefer a top sirloin roast; see “Best Cheap Roasts for Grilling,” below, for other roasts that can be used with this technique. Start this recipe the day before you plan to grill so the salt rub has time to flavor and tenderize the meat.

Ingredients

• 4 teaspoons kosher salt
• 6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
• 2 tablespoons minced fresh rosemary leaves
• 1 tablespoon ground black pepper
• 1 (3- to 4-pound) top sirloin roast (see note)
• Vegetable oil for cooking grate
• 1 (13 by 9-inch) disposable aluminum roasting pan

Details

Servings 6

Preparation

Step 1

1. Combine salt, garlic, rosemary, and pepper in small bowl. Sprinkle all sides of roast evenly with salt mixture, wrap with plastic wrap, and refrigerate for 18 to 24 hours.

2. Open bottom grill vents fully. Light large chimney starter half filled with charcoal (3 quarts, about 50 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 15 minutes. Arrange all 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.

3. 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 aluminum roasting pan in area roughly same size as roast. Once browned, place beef in pan over holes and transfer pan to cool side of grill. Open lid vents halfway and cover grill, positioning vents over meat.

4. Cook roast, rotating pan 180 degrees halfway through cooking and removing lid as seldom as possible, until instant-read thermometer inserted into thickest part of meat registers 125 degrees for medium-rare or 130 degrees for medium, 40 to 60 minutes. Transfer meat to wire rack set on rimmed baking sheet, tent loosely with foil, and rest for 20 minutes. Transfer meat to carving board and cut across grain into thin slices. Serve immediately.

TOP SIRLOIN
Flavor: ***
Texture: ***
Comments: This cut was judged "buttery," with bold, beefy flavor and ample juiciness.

TOP ROUND
Flavor: **
Texture: **
Comments: Though slightly chewy, this cut boasted rich, meaty flavor.

BOTTOM ROUND
Flavor: **
Texture: **
Comments: A little tough because of its large muscle fibers, bottom round has a rich, somewhat gamy flavor.

EYE ROUND
Flavor: * 1/2
Texture: **
Comments: Though its flavor is subtle, this lean, uniform cut won fans for even cooking, tenderness, and easy slicing.