Smoked Top Sirloin

The spice rub for this roast tastes great on all kinds of meat, so why not make a double batch and store it for use later? The grilling method used here gives the meat a rich smoky flavor that’s irresistible.

Serves 6

Ingredients

1 teaspoon mustard seeds

1 tablespoon chili powder

1 tablespoon coarse salt

1 tablespoon black pepper, coarsely ground

1⁄2 teaspoon ground cloves

1⁄2 teaspoon ground nutmeg

1⁄2 teaspoon ground coriander

1⁄2 teaspoon ground cumin

1⁄2 teaspoon ground paprika

1 teaspoon garlic powder

3–4 pounds top sirloin or top round roast

  1. Preheat the grill to medium-low, about 325°F or well-ashed coals.

  2. Mix all the ingredients except the roast. Rub the mixture into the meat, and let it rest for an hour or until it reaches room temperature.

  3. Brown the roast on all sides over direct heat on the grill.

  4. Either set it aside on indirect heat, or turn down the gas. Close the lid of the grill. Roast until the internal temperature reaches 150°F.

  5. Place in a warm (150°F) oven and let the roast rest for 15 minutes. It will continue to cook. Serve with onion mashed potatoes and packaged or canned gravy.

Finding the Right Age

Round steaks and roasts can be exceptionally tough. Aged beef has a full, rich flavor. Aging it involves hanging it at cool temperatures for several days or weeks. Because the aging process requires lots of space, restaurants that age their steaks will charge more for them.