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Garlic and Rosemary Herb-Crusted Sirloin Roast

clock-icon1550 minutes
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Pixicook editorial team

A flavorful and tender sirloin roast crusted with garlic and rosemary, cooked to perfection on the grill.

Ingredients for Garlic and Rosemary Herb-Crusted Sirloin Roast

units in
USchevron
serves
8 peoplechevron

Garlic Clove, minced

each

Fresh Rosemary, minced

tablespoons

Kosher Salt

teaspoons

Black Pepper

tablespoons

Top Sirloin Roast

0 lb

Disposable Aluminum Roasting Pan, 13 by 9-inch

each

How to Make Garlic and Rosemary Herb-Crusted Sirloin Roast

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!

Variations

Herb-Crusted Rack of Lamb

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.

Parmesan

Add finely grated Parmesan cheese to the herb crust for a salty, umami flavor.

Mustard and Herb-Crusted Pork Tenderloin

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.

Balsamic Glaze

Before applying the herb crust, brush the sirloin with a balsamic reduction.

Lemon and Herb-Crusted Chicken

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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