We love grilling! And we like it best low and slow. That’s why one of our favorite recipes is grilled roast beef with parsley salsa. The roast beef is first dry-marinated, seared hard and then finished over low indirect heat in 1 – 1.5 hours. In the meantime, the sides get prepared, the appetizers enjoyed and the first toast raised. Because the advantage of indirect grilling is: the meat grills all by itself.
We like to eat it with salad, fresh baguette, grilled green asparagus or potatoes. Since the grill is busy with the meat and shouldn’t be disturbed, the sides need a little planning ahead. Salad & bread don’t need a grill, but some of you might want a few vegetables with it. To keep everything relaxed, we blanch the green asparagus or steam the potatoes, for example, while the meat is on the grill. Later, while the roast beef rests for 15 min, the grill can be heated back up and the sides finished on the grill. The roast beef doesn’t have to be served right away either – it’s also excellent lukewarm.
Grilled Roast Beef with Parsley Salsa
Ingredients
- 1.2 kg beef sirloin roast, in one piece
- 4 tbsp rub (dry marinade for meat) (Anzeige), to taste / see tips & tricks
- vegetable oil
- sea salt, pepper
For the parsley salsa
- 1 bunch parsley
- 1 small red onion
- 2 cloves garlic
- 1 organic lemon
- 3 tbsp olive oil
Nutrition per serving, approx.: 497 kcal64 g protein4 g carbs25 g fat1 g fiber
Estimates, calculated from the ingredients.
Equipment
- Ideally marinate the evening before
- grill with lid
- grill thermometer
Instructions
- Ideally the evening before, but at least 5 hours before the meal should be ready, brush 1.2 kg beef sirloin roast very lightly with a tiny bit of vegetable oil and massage in 4 tbsp rub (dry marinade for meat)(see tips & tricks) firmly. Ideally vacuum-seal the meat(see tips & tricks) and let it marinate in the fridge.
- One hour before the meat goes on the grill, take the roast beef out of the fridge and let it come to room temperature.
- Preheat the grill properly (approx. 220 °C (425 °F)), carefully pat the roast beef dry with a paper towel if needed and sear it hard on all sides.
- Turn the grill down to approx. 100 – 110 °C (210 – 230 °F) and continue grilling the meat over indirect heat with the lid closed until the internal temperature reaches approx. 52 – 53 °C (126 – 127 °F)(see tips & tricks). It’s best to check this with a grill thermometer. It takes about 60 – 90 min to reach doneness, depending on how well you can regulate your grill and how often you open the lid (ideally not until the thermometer beeps ;-).
- In the meantime, wash 1 bunch parsley, shake dry and chop finely. Finely chop 2 cloves garlic and 1 small red onion as well and mix with the parsley. Add a little lemon zest. Squeeze 1 organic lemon and mix the juice and 3 tbsp olive oil with the herbs and season to taste.
- When the roast beef is done, ideally wrap it in aluminum foil and let it rest for 15 min. Alternatively, you can put the grilled meat on a deep plate and cover it with a lid. If needed, quickly finish grilling the sides now.
- Cut the roast beef into thin slices, sprinkle with a little sea salt and pepper and serve with the parsley salsa.
- Fresh baguette, salad, potatoes or grilled green asparagus go well with it
Tips
- Rubs are spice blends with a little cane sugar that are excellent for marinating grilled meat. You can basically make a rub yourself with your favorite spices, e.g. with cane sugar, paprika, smoked paprika, cumin, garlic powder, thyme, pepper, …. But you’ll also find them from various brands in the spice aisle at the supermarket. Personally, I love coffee rubs, for example the coffee rub by Kotanyi (Anzeige), because it’s something different from the usual BBQ rubs. By the way, the cane sugar makes the meat caramelize slightly, and a good rub contains no salt!
- The spice flavors penetrate the roast beef best when it’s vacuum-sealed (Anzeige). Since not everyone has a machine like that at home, you can also put the meat in a zip-top bag and press the air out, or wrap it tightly in plastic wrap.
- Unfortunately, with roast beef, doneness is absolutely crucial. Honestly, without a grill thermometer (Anzeige) it gets tricky. If you don’t have one, it’s better to sear the meat in a pan and put it in the oven at 100 °C (210 °F) for about 70 min. With a grill, so many factors come into play (weather, wind, lid open/closed, temperature control) that it’s hard to predict when it will really be done.
- Beef is beautifully pink at about 53 – 54 °C (127 – 129 °F). In fact, 2 degrees make a huge difference, but with slow indirect grilling, you have good control over the doneness. By the way, when you take the roast beef off the grill, it will continue to rise by another 1 – 2 degrees!
- Storage: The roast beef keeps for 2 to 3 days in the fridge and about 3 months frozen in slices; make the salsa fresh.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Grilled Roast Beef with Parsley Salsa
What is a rub and can I make my own?
A rub is a dry marinade of spices and a little raw cane sugar. It’s easy to mix yourself, for example with paprika, cumin, garlic powder, thyme and pepper. A good rub contains no salt.
Can I make the roast beef without a meat thermometer?
Without a thermometer, it’s hard to hit the right doneness on the grill. Sear the meat in a pan instead. Then cook it in the oven at 100 °C (210 °F) for about 70 minutes.
Which side dishes go well with roast beef?
Salad, fresh baguette, potatoes or grilled green asparagus go well with it. While the roast beef rests, you can finish grilling the sides.
How should I store grilled roast beef?
Wrap the roast beef whole in plastic wrap or put it in a sealed container. It keeps in the fridge for 2 to 3 days. Store the parsley salsa separately and use it within 1 to 2 days. Thinly sliced and cold, the roast beef is delicious.
Can I freeze roast beef?
Yes, roast beef freezes well. Slice it, wrap it well in plastic wrap or a freezer bag and freeze for up to 3 months. Thaw it overnight in the fridge. It’s best to make the salsa fresh, since the herbs turn mushy when frozen.
