Garlic-Rosemary Sirloin Roast on the Grill

1. Preparation

Start by combining the minced garlic, fresh rosemary, kosher salt, and pepper in a bowl. Sprinkle this mixture generously over the entire surface of the top sirloin roast. Once seasoned, wrap the roast tightly in plastic wrap and refrigerate it for 18 to 24 hours.

2. Grill Setup

If you're using a charcoal grill, open the bottom vent halfway and light about 3 quarts of charcoal briquettes in a chimney starter. Let them heat until they're partially covered with ash, which should take about 5 minutes. For those using a gas grill, turn it on, cover, and let it heat for around 15 minutes.

3. Prepping the Grill

Once your grill is hot, clean the cooking grate thoroughly and oil it to prevent sticking. Place the seasoned roast on the grill and cook it uncovered for about 10 to 12 minutes, turning as needed to sear all sides. If flare-ups occur, move the roast to a cooler part of the grill to avoid burning.

4. Pan Preparation

While the roast is searing, prepare your disposable aluminum pan by punching about 15 holes, each ¼-inch in diameter, in the center area of the pan. These holes will allow just enough direct heat to reach the roast, promoting even cooking.

5. Indirect Cooking

After the roast has a nice sear, place it in the prepared aluminum pan. Set the pan on the cooler side of the grill, where it will cook indirectly. Adjust the grill temperature to maintain a range of 250 to 300 degrees Fahrenheit. Rotate the pan halfway through the cooking time to ensure even heat distribution. Cook the roast for about 40 minutes to 1 hour, or until it reaches your desired level of doneness.

6. Resting

Once the roast is done, transfer it to a wire rack set over a rimmed baking sheet. Tent the roast loosely with aluminum foil and let it rest for about 20 minutes.

7. Serving

After the resting period, move the roast to a carving board and slice it thinly against the grain. Serve the beautifully cooked garlic-rosemary sirloin roast to your eager guests.