When I think of roast beef, I think of low and slow cooking in a roasting ban filled with veggies and a crisp fall afternoon. I certainly don’t think open flame, charcoals and barbecue.
Until today.
A classic roast beef is hard to top in the comforting down home category, but I may never go back.
Grill-Roasted Beef
from America’s Test Kitchen Light & Healthy 2011
Ingredients:
- 6 garlic cloves, minced
- 2 tbs minced fresh rosemary
- 4 teas kosher salt
- 1 tbs pepper
- 1 (3-lb) top sirloin roast, trimmed of all visible fat
- 1 (13 x 9 inch) disposable aluminum roasting pan
Preparation:
Combine the garlic, rosemary, salt and pepper in a bowl. Pat the roast dry with paper towels and sprinkle evenly with salt mixture. Wrap the roast with plastic wrap and refrigerate for 18 to 24 hours. Punch fifteen 1/4-inch holes in the center of the roasting pan, which should be about the size of the roast, and set aside.
For a charcoal grill: Open the bottom grill vents completely. Light a large chimney starter half filled with charcoal briquettes (50 briquettes; 3 quarts). When the coals are hot, spread them in an even layer over one-third of the grill. Set the cooking grate in place, cover and open the lid vents halfway. Heat the grill until hot, about 5 minutes.
For a gas grill: Turn all burgers to high, cover and heat the grill until got, about 15 minutes. Turn the primary burner to medium and turn off the other burners. (Adjust the primary burner as needed to maintain the grill temperature around 325 degrees F.)
Clean and oil the cooking grate. P{lace the roast on the hotter part of the grill and cook (covered if using gas) until well browned on all sides, about 10 minutes, turning as needed. Place the roast in the pan over the holes and transfer the pan to the cooler part of the grill.
Cover (positioning the lid vents over the meat if using charcoal) and cook until the roast registers 125 degrees F on an instant-read thermometer (for medium-rare), 40 to 60 minutes, rotating the pan halfway through.
Transfer the roast to a wire rack set over a rimmed baking sheet, tent loosely with foil, and let rest for 20 minutes. Transfer the roast to a carving board and cut across the grain into thin slices.
Stay tuned because later this week I show you a great recipe to use up any leftovers.
My name is Kita. I am a 20 something girl geek and website/graphic designer who can rock an apron like there is no tomorrow. 
Tough to beat a good roast – especially on these upcoming cooler days!
[Reply]
Umm hell yeah! This looks soooo good. I can’t wait to see the leftovers!!
[Reply]
Love roast beef, though never made it on the grill. Gonna have to give it a shot before I pack the grill away for winter. Roast beef leftovers are probably the best leftovers in the world, imo btw
[Reply]
Oh girl! I may have to start eating red meat more often now! This roast sounds incredible – and I bet the leftovers make wonderful sandwiches!
[Reply]
Brilliant idea, friend!
[Reply]
Great idea to use the grill! I’m not ready to put my grill away yet so I’ll be making this very soon.
[Reply]
Oh my this looks so good. It’s cooked to perfection. Think I need to grill this week.
[Reply]
I love the idea of using the grill to make this roast beef!! It looks so juicy and delicious! And you can throw it together so quickly! Love it.
[Reply]
Wow this looks amazing! i’ve only done the slow roasting but this looks fantastic!
[Reply]
BAM! That’s one sexy ass chunk of beef. Color me stupid, I didn’t even realize you could roast beef on a grill. Bet the leftovers are genius!
[Reply]
Awesome!
Always better on the grill. And even in the midst of the Wisconsin winters, my grill never gets put away.
[Reply]
Love this! Roast beef is one of my favourite comfort foods, but I never make it in the summer because I can’t stand to run the oven for that long when it’s hot outside. So using a grill instead of the oven? Genius!
[Reply]
Right up my street, love it! I never put the barbeque away and have been known to use it when 25 deg F! (-3 C). We always do our Christmas turkey in the Weber. The beef looks stunningly tender and nice and grilled on the outside. I’m hungry now.
[Reply]
Kita this meat looks like it’s perfectly done. My husband would love you. Whenever it comes to beef, he handles it because no one can get it as perfect as he can.
[Reply]
Yum … talk about mouth watering!
[Reply]
Just saw this on Tastespotting and I had to click over because this looks SOOOO good!
[Reply]
That looks totally perfect and I love the simple seasoning. We usually stick to olive oil, salt and pepper to season red meat and it’s always awesome. The garlic sounds like a great addition too!
[Reply]
Stunning! It’s cooked to perfection! (great pics as always)
[Reply]
This roasted beef is perfectly done. I don’t have a roasted beef recipe, so I’m keeping this recipe to try one day.
[Reply]
Great idea–it looks mouth watering. Rosemary? I am there!
[Reply]
only you can make a huge chunk of meat look like a platter of beautiful love. MMmmmm beef!
[Reply]
This looks like a perfect roast beef!
[Reply]