Recipes

Garlic and Rosemary Grill-Roasted Beef

I love learning proper techniques and tips to make my meals as good as they can be. And since we are entering the grilling season, I thought I would share a recipe with detailed instructions for Grill-Roasting. Grilling uses high heat for fast cooking/searing tender pieces of meat. Tender cuts tend to be more expensive. But by roasting on the grill, you can buy less expensive cuts of meat, and cook them at a lower temperature for longer period of time, to allow them to become more tender while cooking. Check out this recipe using a top sirloin roast on a charcoal or gas grill. – Eddie

Ingredients

• 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

Directions

1. PREPARE INGREDIENTS

• Peel and mince 6 garlic cloves, you should have about 2 table spoons
• Mince enough rosemary to yield 2 tablespoons.

2. SEASON 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. (If using gas grill, proceed to gas grill steps)

3. 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.

4. 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).

5. COOK ROAST

• 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.

6. 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. Serve immediately.

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