55 minutes
A flavorful grill-roasted sirloin infused with garlic and rosemary, perfect for a hearty meal.
Garlic Clove, minced
each
Fresh Rosemary, minced
tablespoons
teaspoons
tablespoons
Top Sirloin Roast
0 lb
1. Prepare the Rub
In a small bowl, mix together the minced garlic, rosemary, kosher salt, and black pepper until well combined.
2. Apply the Rub
Take your top sirloin roast and evenly spread the prepared rub all over it using your hands, ensuring every inch is coated.
3. Prepare the Grill
Prepare your grill by heating one side to high if you're using a gas grill, or by piling the briquettes to one side if you're using charcoal.
4. Sear the Roast
Once the grill is hot, place the roast directly over the heat to sear for a few minutes on each side.
5. Roast with Indirect Heat
Transfer the roast to a 13 by 9-inch disposable aluminum roasting pan. Move the pan to the cooler side of the grill to cook the roast with indirect heat. Cover the grill and let the roast cook until it reaches your desired internal temperature.
6. Rest and Carve
Once the roast has reached the desired temperature, remove it from the grill and let it rest on a cutting board. This resting period allows the juices to redistribute throughout the meat. If you have tied your roast with kitchen twine, now is the time to snip it off with scissors. Finally, carve the roast into slices and serve.
Follow the same method but use a whole pork loin and create a crust of Dijon mustard mixed with chopped herbs like parsley, sage, and thyme.
Season with a mix of crushed garlic, rosemary, thyme, oregano, lemon zest, and olive oil. Grill-roast to your preferred doneness.
Accompany the grilled sirloin with a fresh chimichurri sauce for an Argentinian flair.
Use a whole chicken and a marinade of lemon juice, olive oil, garlic, and a mixture of herbs. Grill-roast until the skin is crispy and the meat is cooked through.
Top the sirloin with compound butter mixed with garlic and a variety of herbs.
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