Serves: 6 to 8
4 lb. top sirloin roast, prepared by local butcher
6 to 8 whole garlic cloves, peeled
1 Tablespoon kosher salt
½ Tablespoon crushed black pepper
1 Tablespoon olive oil
Start the grill up on high heat.
Use a paring knife to cut slits in the top of the roast and insert the whole garlic cloves. Sprinkle the salt and pepper evenly over the entire roast, and drizzle the top with olive oil.
Place the roast on direct, high heat and sear on all sides to create a crust to seal in juices (one to two minutes per side). Then cook the roast on the grill over indirect heat, at a temperature around 350-450 degrees, allowing about 20 minutes per pound of meat.
Use a meat thermometer to achieve a perfect medium-rare between 130-135 degrees. Remove from the grill, transfer to a cutting board, cover with aluminum foil and allow the meat to rest for ten minutes before carving. This will ensure that the juices don’t run out.
- The top sirloin is also delicious when served chilled, or at room temperature, thinly sliced.
- As with any red meat, we recommend serving this with our horseradish cream sauce!