Herb-Crusted Sirloin Roast with Rosemary and Garlic

1. Prepare Herb Mixture

Combine the minced garlic, fresh rosemary, kosher salt, and pepper in a small bowl.

2. Season Roast

Sprinkle the salt mixture generously over the entire surface of the top sirloin roast. Wrap the seasoned roast tightly in plastic wrap and refrigerate for 18 to 24 hours.

3. Prepare Grill

Prepare your grill. For a charcoal grill, open the vent, light a chimney starter filled with charcoal briquettes, and once the coals are covered with a light layer of ash, arrange them on one side of the grill. For a gas grill, turn all burners to high and preheat. Clean the grill grate with a brush, then oil it with vegetable oil and paper towels.

4. Brown the Roast

Place the roast on the grill directly over the heat and cook for about 10 minutes, turning to brown all sides.

5. Prepare Roasting Pan

Prepare a disposable aluminum roasting pan by punching a few holes in the bottom to allow juices to escape.

6. Roast the Meat

Set the pan with the browned roast over the cooler side of the charcoal grill or reduce one burner to medium and turn off the other burners for a gas grill. Cover the grill and cook for about 20 minutes, then rotate the pan to promote even cooking. Continue roasting for an additional 20 to 40 minutes or until the center reaches your desired temperature.

7. Rest the Roast

Transfer the roast to a wire rack set over a rimmed baking sheet. Tent it loosely with aluminum foil and let it rest for 20 minutes.

8. Slice and Serve

Slice the roast thinly across the grain and serve.