Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 26 2021
Under-Used Cuts -Sirloin Roast of Beef
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6 lbs top sirloin roast
2 tbsp coarse salt
1 tbsp white pepper
1 tbsp garlic powder
1 tbsp Herbes de Provence
(Herbes de Provence is an aromatic mixture of dried Provencal herbs and spices, which traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf.)
Pull the roast out of the fridge about 30 minutes before cooking. Preheat grill to 450 degrees F.
Make sure roast is tied, most butchers will do it for you. If not, use butchers twine to tie it.
Season the meat with spices, make sure you season it all over.
Place the roast fat side up on a rack, this is crucial. Place the roast in the preheated grill. Cook for 15 to 20 minutes (depends on size of roast) at 450 degrees F. Then, move the roast to indirect heat.
Cook until meat thermometer inserted reaches about 140 degrees. Generally this should take about 45 minutes, but it varies on the grill and roast size.
Pull the roast out of the grill. Allow to rest for about 15 minutes.
Slice the roast. Place on platter.