Barbeque Sirloin Roast with Rosemary-Garlic Rub
Beef and rosemary are the perfect marriage of flavour in this fantastic barbequed sirloin roast beef recipe. The first time I made roast this way, my family polished off the whole roast in one sitting. We like to serve it with the Easy Homemade Oven Fries and a side of vegetables.
Equipment
- barbeque
- Roasting shield for barbeque
- Mortar and pestle (optional)
Ingredients
For the roast and the rosemary-garlic rub:
- 2-3 lb sirloin roast
- 2 tbsp olive oil
- 1 clove garlic minced
- 2 tsp chopped fresh rosemary
- 2½ tsp kosher salt
- 1½ tsp coarse ground black pepper
Rosemary-parsley chimichurri:
- ½ cup safflower oil
- 2 tsp chopped fresh rosemary
- ½ cup water
- 6 tbsp white wine vinegar
- 3 cloves garlic, minced
- 1 cup chopped fresh parsley
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
Instructions
To season the roast with the rosemary-garlic rub:
- Combine all the ingredients and mash them with a mortar and pestle to release the oils from the garlic and rosemary. (If you do not have a mortar and pestle, then use the back of a spoon.) Rub it all over the roast and wrap the roast in cellophane (Saran Wrap). Place it in the fridge and leave it overnight, up to 24 hours.
To cook the roast:
- Heat BBQ - 450°F - 550°F. My BBQ tends to lose some heat during the roasting. So, I like to overshoot (550°F), but if your BBQ will hold the heat consistently, then 450°F is sufficient.
- If you have multiple burners, turn the side you will roast on down to low. You can leave the other burners on medium or turn to low, as long as you can maintain a temperature around 450°F.
- Place a roasting shield on the grill and put the roast on the shield. In my experience, if you put the roast on the shield before placing it on the grill, you run the risk of the roast sliding off as you try to place the combo on the grill.
- Close the BBQ lid and allow the roast to cook for about 25 minutes.
- Turn the roast over and allow it to cook for another 25 minutes.
- Often the way the roast is cut, there are only 3 flat sides. So, turn the roast so that the remaining uncooked side is facing the flame and cook for another 25 minutes. BBQs often have inconsistent heat, so the cooking time may vary somewhat. I like to test with a meat thermometer after 65 minutes to see if it is done. For a medium-rare roast the internal temperature should read 135°F.
- Remove the roast from the BBQ and let it rest on a platter for 10 minutes.
Rosemary-parsley chimichurri:
- Heat the oil in a pan on the stove until hot; add the chopped fresh rosemary. Cook for 30 seconds to a minute. If it sizzles as soon as you add it, just cook for 30 seconds. Remove from heat and cool completely.
- Combine the remaining ingredients in a small bowl; add the cooled rosemary oil.
To serve:
- Slice the roast beef and drizzle on a tsp of the rosemary-parsley chimichurri.
Video
Notes
The rosemary-parsley chimichurri can be made the day before but let it sit at room temperature for at least 30 minutes and whisk it thoroughly before serving. Â
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