1550 minutes
A flavorful and tender sirloin roast crusted with garlic and rosemary, cooked to perfection on the grill.
Garlic Clove, minced
each
Fresh Rosemary, minced
tablespoons
teaspoons
tablespoons
Top Sirloin Roast
0 lb
Disposable Aluminum Roasting Pan, 13 by 9-inch
each
1. Prepare and Marinate the Sirloin Roast
Mix together the minced garlic, rosemary, kosher salt, and pepper in a bowl. Rub this mixture all over the sirloin roast, ensuring it is evenly coated. Wrap the roast tightly in plastic wrap and refrigerate it for 18 to 24 hours.
2. Prepare the Grill
For a charcoal grill, open the bottom vent and light a chimney starter filled with charcoal briquettes. Once the coals are partially covered with ash, pour them into your grill. For a gas grill, simply turn the burners to high and heat the grill for about 15 minutes.
3. Clean and Oil the Grill
Clean and oil the grill grate to prevent sticking.
4. Brown the Roast
Place the roast directly on the grill and cook it until it is well-browned on all sides, which should take about 10 to 12 minutes.
5. Grill the Roast
Prepare your disposable aluminum roasting pan by punching several holes in the bottom. Place the roast in the pan and set it over the cooler side of the grill. Grill the roast for 40 minutes to 1 hour, monitoring the internal temperature with a meat thermometer. For medium-rare, aim for 120-125°F, or 130-135°F for medium doneness.
6. Rest the Roast
Transfer the roast to a wire rack set inside a rimmed baking sheet. Tent the meat loosely with aluminum foil and let it rest for 20 minutes.
7. Slice and Serve
Slice the roast against the grain to serve. Enjoy your perfectly cooked garlic and rosemary herb-crusted sirloin roast!
Swap out the sirloin roast for a rack of lamb. The gamey flavor of the lamb pairs beautifully with a herb mixture that includes mint alongside rosemary and garlic.
Add finely grated Parmesan cheese to the herb crust for a salty, umami flavor.
Use a pork tenderloin and add Dijon mustard to the herb mixture for a tangy crust. The mustard helps the herbs adhere to the pork and adds a piquant flavor that complements the meat.
Before applying the herb crust, brush the sirloin with a balsamic reduction.
Replace the sirloin with a whole chicken or chicken pieces. Add grated lemon zest and a bit of lemon juice to the herb mixture for a bright, citrusy note that's perfect for poultry.
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