Pepper-Crusted Grill-Roasted Beef with Rosemary Chimichurri
by Tony Rosenfeld
By searing over high heat and then moving to a cool zone to roast, the meat picks up an extra layer of smoky flavor it wouldn't get in the oven. Also note, New York strip steaks come from the beef loin, which is why the cut is sometimes called a strip loin roast.
Serves six to eight.
To learn more, read the article:
Grilling Big
2 Tbs. olive oil
2-1/2 tsp. chopped fresh rosemary
2-1/2 tsp. kosher salt
1-1/2 tsp. coarsely ground black pepper
1 clove garlic, minced
3 lb. boneless beef top loin roast, fat trimmed to 1/4 inch
1 recipe Rosemary Chimichurri
Season the beef:
In a small bowl, mash the oil, rosemary, salt, pepper, and garlic with the back of a spoon. Rub all over the beef and refrigerate for at least 12 and up to 24 hours.
Gas grilling instructions:
Heat all burners of a gas grill to medium low An oven thermometer resting on the grill grate should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds. If it’s hotter than this, lower the burners slightly. Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.
Set the beef on the grill, cover, and cook until it’s nicely browned and easily releases from the grates, 5 to 10 minutes. Watch carefully during this stage and if a flare-up occurs, move the meat away from the flames until they die down. If necessary, squirt the flames with a little water to quench them.
For a three-burner gas grill, turn the middle burner off and set the front and back burners to medium low. For a two-burner grill, turn the back burner off and set the front burner on high. Flip the beef and move it to the cooler zone of the grill—an oven thermometer set on the cooler part of the grill (with the lid down) should register about 350°F. Cover and cook cover, checking on the grill temperature every 10 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium rare, about 25 minutes. Transfer to a cutting board and let cool for 10 minutes. Thinly slice and serve with the chimichurri.
Charcoal grilling instructions
Prepare a charcoal fire with a hot zone and a cooler zone by pushing all the coals to one side of the grill. An oven thermometer resting on the grill grate (over the hot zone of the charcoal fire) should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds. If it’s hotter than this, let the coals cook down. Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.
Set the beef on the hot zone of the grill (directly over the coals), cover, and cook until it’s nicely browned and easily releases from the grates, 5 to 10 minutes. Watch carefully during this stage and if a flare-up occurs, move the roast away from the flames until they die down. If necessary, squirt the flames with a little water to quench them.
Flip the beef and move it to the cooler zone of the grill—an oven thermometer set on the cooler part of the grill (with the lid down) should register about 350°F. Cover and cook cover, checking on the grill temperature every 10 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium rare, about 25 minutes.(It may be necessary to add fresh charcoal as the fire dies down.) Transfer to a cutting board and let cool for 10 minutes. Thinly slice and serve with the chimichurri.
Serving Suggestions
Potatoes on the Grill (any way you choose) will work just fine on the side.
nutrition information (per serving):
Calories
(kcal):
290;
Fat
(g):
15;
Fat Calories
(kcal):
130;
Saturated Fat
(g):
5;
Protein
(g):
36;
Monounsaturated Fat
(g):
8;
Carbohydrates
(g):
0;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
500;
Cholesterol
(mg):
95;
Fiber
(g):
0;
photo: Scott Phillips
From Fine Cooking 94
, pp. 37
July 1, 2008
