Published May 1, 2010. From Cook's Illustrated.
We focused our grill-roasted beef recipe on top sirloin, which won our tasting of five “cheap” roast beef options. To keep our grill-roasted beef tender, we needed to keep its interior temperature below 122 degrees for as long as possible, so we set up a modified two-level fire with just enough briquettes to maintain a good sear. Then, to keep the roast from cooking too quickly, we placed it inside a disposable aluminum pan (which we poked holes in to preserve the sear) on the cooler side of the grill. Finally, cutting the grill-roasted beef into thin slices made the meat taste even tenderer.
A pair of kitchen shears works well for punching the holes in the aluminum pan. We prefer a top sirloin roast; see “Best Cheap Roasts for Grilling,” below, for other roasts that can be used with this technique. Start this recipe the day before you plan to grill so the salt rub has time to flavor and tenderize the meat.
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