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Grilled Roast Beef with Parsley Salsa
Zutaten
- 1.2 kg beef sirloin roast, in one piece
- 4 tbsp rub (dry marinade for meat), 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.
Küchenhelfer
- Ideally marinate the evening before
- grill with lid
- grill thermometer
Zubereitung
- 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
Tipps
- 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, 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. 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 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!
Rezept von Homemadestuffwww.homemadestuff.blog