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Grill-Roasted Beef Recipe

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This Grill-Roasted Beef recipe features a flavorful top sirloin roast seasoned with garlic, fresh rosemary, salt, and pepper, slow-cooked over indirect heat on a grill to achieve a perfect medium-rare finish. The method combines searing over direct heat and slow roasting over indirect heat for a juicy, tender roast that is sure to impress at any barbecue or dinner gathering.

Ingredients

Seasoning Mix

  • 6 garlic cloves, minced
  • 2 tbsp minced fresh rosemary
  • 4 tsp kosher salt
  • 1 tbsp pepper

Meat

  • 3 lbs top sirloin roast, trimmed of all visible fat

Equipment

  • 1 13 x 9 inch disposable aluminum roasting pan

Instructions

  1. Make the seasoning mix: In a bowl, combine the minced garlic, fresh rosemary, kosher salt, and pepper thoroughly to create a flavorful rub for the roast.
  2. Prepare the roast: Pat the top sirloin roast dry with paper towels then sprinkle the seasoning mixture evenly all over the roast. Wrap it tightly with plastic wrap and refrigerate for 18 to 24 hours to let the flavors penetrate the meat.
  3. Prepare the roasting pan: Punch fifteen 1/4-inch holes evenly spaced in the center of the 13 x 9 inch disposable aluminum roasting pan. The hole pattern should match the size of the roast to allow smoke and heat circulation.
  4. Prepare the grill for charcoal: Open the bottom vents fully. Light a chimney starter half filled with 50 charcoal briquettes (approximately 3 quarts). When coals are glowing hot, spread them evenly over one-third of the grill base to create direct and indirect heat zones. Replace the cooking grate, cover the grill, and open lid vents halfway. Heat the grill for about 5 minutes until hot.
  5. Prepare the grill for gas: Turn all burners to high and cover the grill. Heat for about 15 minutes until thoroughly hot. Then reduce the primary burner to medium, and turn off the other burners, adjusting the burner to maintain the temperature around 325°F for indirect cooking.
  6. Clean and oil the grate: Once the grill is ready for cooking, clean the cooking grate thoroughly and oil it to prevent sticking.
  7. Sear the roast: Place the seasoned roast over the hotter, direct heat side of the grill. Cook it covered (if using a gas grill) until the roast is well browned on all sides, roughly 10 minutes, turning as needed for even searing.
  8. Roast indirectly: Transfer the roast to the aluminum pan with holes and place the pan on the cooler, indirect heat side of the grill. Cover the grill with vents positioned over the meat if using charcoal. Cook until an instant-read thermometer inserted into the center registers 125°F for medium-rare doneness. This will take approximately 40 to 60 minutes. Rotate the pan halfway through cooking for even heat distribution.
  9. Rest the meat: Remove the roast from the grill and transfer it to a wire rack set over a rimmed baking sheet. Tent loosely with foil and let rest for 20 minutes to allow juices to redistribute.
  10. Slice and serve: Move the rested roast to a carving board and slice thinly across the grain. Serve immediately for best flavor and tenderness.

Notes

  • For medium doneness, cook until the internal temperature reaches 140°F; for medium-well, cook to 150°F.
  • Allowing the roast to rest before slicing is crucial for juicy, tender meat.
  • Using a disposable roasting pan with holes allows smoke to circulate while catching drippings to prevent flare-ups.
  • Adjust seasoning quantities if using a larger or smaller roast.
  • If you do not have an instant-read thermometer, avoid cutting into the meat to check doneness as it releases juices.

Find it online: https://glowcooks.com/grill-roasted-beef-recipe/