Grill-Roasted Beef
Posted: Sun Oct 25, 2009 12:18 am
Grill-Roasted Beef
Note: If you’re grilling in temperatures below 60 degrees, increase the amount of charcoal in step 2 to 1/2 chimney (3 quarts, about 50 briquettes). If the roast reaches 115 degrees before the second chimney of coals are ready, transfer it to a rimmed baking, wait for the coals, then proceed with recipe. A pair of kitchen sheers work well for punching the holes in the aluminum pan. Our preference is for a top sirloin roast, but an eye-round or a top round roast will also work.
Ingredients:
4 teaspoons kosher salt
6 medium garlic cloves, minced or pressed through a 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)
1 (13 by 9-inch) disposable aluminum baking pan
Vegetable oil for cooking grate
Preparation:
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.
Open bottom grill vents fully. Light large chimney starter filled 1/3 full with charcoal (2 quarts, about 33 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 10 minutes. Arrange all coals over one-third of grill. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes.
Meanwhile, punch fifteen 1/4-inch holes in center of aluminum roasting pan in an area roughly the same size as roast. 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.
Cook roast, removing lid as little as possible, until instant-read thermometer inserted into thickest part of meat registers 100 degrees, 40 to 60 minutes. When meat reaches 100 degrees, light large chimney starter filled 1/2 full 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.
Continue to cook roast, until instant-read thermometer inserted into thickest part of meat registers 115 degrees, about 20 minutes longer. Transfer meat to rimmed baking sheet, discard aluminum pan, and remove cooking grate from grill. Arrange second batch of coals on top of spent briquettes, covering one-third of grill. Reposition 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.
Place roast over hot part of grill and cook until well-browned on all sides and instant-read thermometer inserted into thickest part of meat registers 125 degrees for rare and 130 degrees for medium-rare, 8 to 12 minutes. Transfer meat to wire rack set in 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. Serves 6 to 8
Note: If you’re grilling in temperatures below 60 degrees, increase the amount of charcoal in step 2 to 1/2 chimney (3 quarts, about 50 briquettes). If the roast reaches 115 degrees before the second chimney of coals are ready, transfer it to a rimmed baking, wait for the coals, then proceed with recipe. A pair of kitchen sheers work well for punching the holes in the aluminum pan. Our preference is for a top sirloin roast, but an eye-round or a top round roast will also work.
Ingredients:
4 teaspoons kosher salt
6 medium garlic cloves, minced or pressed through a 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)
1 (13 by 9-inch) disposable aluminum baking pan
Vegetable oil for cooking grate
Preparation:
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.
Open bottom grill vents fully. Light large chimney starter filled 1/3 full with charcoal (2 quarts, about 33 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 10 minutes. Arrange all coals over one-third of grill. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes.
Meanwhile, punch fifteen 1/4-inch holes in center of aluminum roasting pan in an area roughly the same size as roast. 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.
Cook roast, removing lid as little as possible, until instant-read thermometer inserted into thickest part of meat registers 100 degrees, 40 to 60 minutes. When meat reaches 100 degrees, light large chimney starter filled 1/2 full 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.
Continue to cook roast, until instant-read thermometer inserted into thickest part of meat registers 115 degrees, about 20 minutes longer. Transfer meat to rimmed baking sheet, discard aluminum pan, and remove cooking grate from grill. Arrange second batch of coals on top of spent briquettes, covering one-third of grill. Reposition 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.
Place roast over hot part of grill and cook until well-browned on all sides and instant-read thermometer inserted into thickest part of meat registers 125 degrees for rare and 130 degrees for medium-rare, 8 to 12 minutes. Transfer meat to wire rack set in 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. Serves 6 to 8