Grilled Roast Beef
This is perhaps less of a recipe and more of a technique for cooking protein and seasonal vegetables on your grill—no need to heat your oven! It works with virtually any vegetable and protein that you can grill. Think asparagus, ramps, and scallions in the spring, zucchini and summer squash, and even mushrooms or tomatoes. You can also use fish, chicken, pork, or any cut of beef you’d like.
Ingredients
- 1 (2-pound) strip loin roast
- Salt and pepper to taste
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
- 1 sprig rosemary
- 1 digital thermometer (non-negotiable. If you don’t have one, please get one ASAP!)
Instructions
- Heat your grill on high heat. Season the roast on all sides with salt and pepper. Grill on each side until your meat thermometer reads a bit lower than your desired internal temperature. Remember that the roast will continue to cook as it rests, so take care not to overcook it. A 2-pound medium-rare roast will need to be cooked for approximately 25 to 30 minutes on your grill, but again, please rely on your meat thermometer.
- Place the crushed garlic, olive oil, and rosemary on a tray, and place the roast on it. Keep in a warm place or cover with foil while the vegetables cook. The olive oil, combined with the resting juices of the meat and the perfume of the garlic and rosemary, makes a wonderful sauce.