This one is an indirectly grilled sirloin roast, with an interesting rub, and a grilled cherry tomato & mushrooms salad on a side. I especially recommend the salad - very tasty and a refreshing one.
- 1/2 cup turbinado (or packed brown) sugar
- 1/2 cup sweet paprika (I strongly suggest to find the smoked Moroccan paprika - very interesting aroma)
- 6 tbsp coarse or sea salt
- 6 tbsp ground black pepper
- 4 tsp granulated garlic (or garlic powder)
- 4 tsp onion powder
- 4 tsp ground celery seeds
- 2 tsp chili powder (or a Cayenne pepper powder, or any hot pepper powder you can think of)
- 2 tbsp mustard seeds
This amount will be enough for about 5 lb roast. So first step - trussing...
Then - season with the rub generously, and let stand about 45 minutes in the room temperature. Meanwhile - set the grill up for indirect grilling and preheat to medium heat.
Place the roast on the rack, and grill it until IT 135F, for medium rare... You can calculate about 18 minutes per lb, give or take.
Let rest for about 20 minutes and then slice. What you see here is medium, cause of the "clients demand"... My preference would be medium rare, always.
As for the salad - this is an interesting one, because both the mushrooms and the tomatoes get grilled. I used a grill wok for it.
- 1 lb cherry tomatoes, halved
- 1 lb mushrooms, roughly sliced
- 2 tbsp chopped fresh coriander
- 2 tbsp toasted pine nuts
- Sea salt & ground black pepper
- 4 tbsp olive oil
- 2 tbsp fresh lemon juice
The cherry tomatoes were grilled for about 8-10 minutes, just to have the skins blistered and the flesh warmed through.
The mushrooms - had them roughly sliced, mixed with about 1-2 tbsp of olive oil, and stir-grilled for 14-15 minutes, until soft.
Then - mix the tomatoes and the mushrooms in a bowl, add toasted pine nuts and chopped fresh coriander. Season with sea salt and ground black pepper, and dress with lemon juice and olive oil. That's it!