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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 23 2014

Grilled Italian Roast Beef

3- to 4-pound boneless beef sirloin tip roast
1 to 2 tablespoons olive or vegetable oil
1 envelope (0.7 ounce) Italian dressing mix

If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.

Brush beef with oil; sprinkle evenly with dressing mix (dry). Insert barbecue meat thermometer so tip is in thickest part of beef.

Cover and grill beef over drip pan or over unheated side of gas grill and 4 to 5 inches from medium heat 1 hour 30 minutes to 2 hours or until thermometer reads 140°F (medium-rare). Cover beef with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5º, and beef will be easier to carve.)