Grilled Sirloin Roast - A Very Merry Grilled Christmas

Elevate your holiday feast with the rich flavors of a perfectly Grilled Sirloin Roast. This classic cut takes on a whole new depth of flavor when prepared over open flames, making it an ideal centerpiece for festive gatherings. Instead of relying on the oven, grilling infuses the roast with smoky, savory notes while keeping it tender and juicy. The combination of fresh rosemary, garlic, and a delicious spice blend creates a crust that locks in the roast's natural juices, delivering a healthier and more flavorful dish than traditional oven-roasted options.

The grilling process balances high-heat searing with slower indirect cooking, allowing the sirloin to develop a golden-brown exterior while remaining perfectly cooked inside. Whether using charcoal or gas, precise temperature control ensures a consistent and satisfying result. After grilling, a brief rest allows the juices to redistribute, making every slice moist and succulent.

Perfect for intimate dinners and larger gatherings, this recipe pairs beautifully with classic holiday sides like roasted vegetables or creamy mashed potatoes. Fire up your grill, embrace the art of open-flame cooking, and create a holiday meal that’s as memorable as it is delicious. This dish will highlight your A Very Merry Grilled Christmas celebration.

Serves 5-6

Grilled Sirloin Roast Ingredients

  • 6 garlic cloves - minced
  • 2 tbsp minced fresh rosemary
  • 4 tsp kosher salt
  • 1 tbsp pepper
  • 3 lbs top sirloin roast - trimmed of all visible fat
  • 1 13x9-inch disposable aluminum roasting pan

Grilled Sirloin Roast Directions

  1. Combine the garlic, rosemary, salt, and pepper in a bowl.
  2. Pat the roast dry with paper towels and sprinkle evenly with salt mixture.
  3. Wrap the roast with plastic wrap and refrigerate for 18 to 24 hours.
  4. Punch fifteen 1/4-inch holes in the center of the roasting pan, which should be about the size of the roast, and set aside.

For a Charcoal Grill

  1. Open the bottom grill vents completely.
  2. Light a large chimney starter half filled with charcoal briquettes (50 briquettes; 3 quarts).
  3. When the coals are hot, spread them in an even layer over one-third of the grill.
  4. Set the cooking grate in place, cover, and open the lid vents halfway. Heat the grill until hot, about 5 minutes.

For a Gas Grill

  1. Turn all burners high, cover, and heat the grill until about 15 minutes.
  2. Turn the primary burner to medium and turn off the other burners. (Adjust the primary burner as needed to maintain the grill temperature around 325 degrees F.)

Once Your Grill is Ready

  1. Clean and oil the cooking grate.
  2. Place the roast on the hotter part of the grill and cook (covered if using gas) until well browned on all sides, about 10 minutes, turning as needed.
  3. Place the roast in the pan over the holes and transfer the pan to the cooler part of the grill.
  4. Cover (positioning the lid vents over the meat if using charcoal) and cook until the roast registers 125 degrees F on an instant-read thermometer (for medium-rare), 40 to 60 minutes, rotating the pan halfway through.
  5. Transfer the roast to a wire rack set over a rimmed baking sheet, tent loosely with foil, and let rest for 20 minutes. Transfer the roast to a carving board and cut across the grain into thin slices.

 

Taken from passthesushi.com  https://passthesushi.com/grill-roasted-beef/