Grilled Sirloin Roast
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Grilled sirloin beef roast with aromatic spices and a creamy peppercorn sauce. Uses roasted coriander and cumin seeds. Served resting before slicing. Quick pan sauce with shallots, chicken stock, cream, Worcestershire, cracked black pepper, and a pinch of smoked paprika. Moderate grill heat for a browned crust and rare center. Resting helps retain juices. Serve with roasted spiced potatoes or seasonal veggies.
Prep:
15 min
Cook:
28 min
Total:
43 min
Servings:
6 servings
#grilling
#beef
#supper
#fancy dinner
Grilled beef sirloin roast. Simple but bold. Coated with crushed salt and aromatic coriander, cumin, and peppercorns. Olive oil seals in flavor and moisture. Grill hot at first for crust, then lower heat to cook through but keep center rare. Resting after cooking locks in juices, avoiding dryness. Sauce thickened from butter, shallots, flour, cream, and stock with Worcestershire and smoky paprika adds contrast. Pepper heat balanced with cream’s richness. Sliced thinly, it’s juicy, tender, fragrant. Ideal for outdoor grilling season or cozy dinner. Goes well with rustic roasted root veggies or fresh greens tossed simply. Quick to prep, flavors meld while cooking. Textured spice crust plus silky sauce. Smoke, spice, richness, a little heat - balanced layers. Grill marks, crust, melt-in-mouth wolfed down with sauce. No fuss but thoughtful technique needed: temperature control, timing, resting. No egg, no nuts, straightforward ingredients mostly pantry basics except fresh shallot. Charcoal or gas grill works. If no grill, oven broiler or hot pan sear with finish in oven. Timing flexible by thickness, internal temp guide crucial. Sauce offers zest and silkiness. Chop finely or coarsely crush spices to taste. A roast that feels fancy but isn’t complicated, delivers flavor punch, and impressive enough for guests or family meals. Forget heavy roasts that take hours. Fast, fiery sear, slow down just enough to cook gently inside.
Ingredients
- 1 (approx 650 g) sirloin roast, trussed
- 3 ml (¾ tsp) kosher salt
- 2.5 ml (½ tsp) coriander seeds
- 2.5 ml (½ tsp) cumin seeds
- 2.5 ml (½ tsp) black peppercorns
- 1.5 ml (¼ tsp) crushed chili flakes
- 20 ml (1 1/3 tbsp) olive oil
- Sauce:
- 1 small shallot, finely minced
- 25 ml (1 2/3 tbsp) unsalted butter
- 15 ml (1 tbsp) all-purpose flour
- 120 ml (½ cup) heavy cream 35%
- 120 ml (½ cup) chicken stock
- 5 ml (1 tsp) Worcestershire sauce
- 2.5 ml (½ tsp) cracked black pepper
- 1 ml (¼ tsp) smoked paprika
- Salt and black pepper, to taste
About the ingredients
Sirloin beef roast tied to keep shape during grilling, about 1 ½ pounds - firm but not dense. Trussing essential for even cooking and neat slices. Coarse salt preferred for flavor and crust effect. Spice combo swapped coriander seeds for cumin seeds replacing one original spice, a twist for earthier aroma. Peppercorns freshly cracked deliver bite. Chili flakes gently crushed for heat layers but milder than cayenne. Olive oil coats and prevents sticking on grill, also helps spices adhere. Shallot replacement over onion for nuanced, sweeter flavor in sauce. Chicken stock chosen over beef for balanced depth without overpowering sauce richness. Added smoked paprika for subtle smoky note in sauce, pairs with grill char. Butter for richness; flour to thicken sauce, cream softens pepper sharpness. Worcestershire tang layers umami. Salt adjusted at end for control. Use fresh cream 35% fat for best mouthfeel, or substitute half-and-half for lighter version, sauce thickness adjusts accordingly. Sauce pepper cracked coarsely for texture and sharp bursts. Spice crushing done just before application to preserve oils and aroma. Heat control key to roast doneness; too hot and spice crust burns. Resting time adjusted to 12 minutes for better juice redistribution. Serve with roasted potatoes and Brussels sprouts to cut richness, add earth and slight bitterness. Final dish gluten inclusive due to flour in sauce.
Method
===
- Grill roast:
- Heat grill to high. Oil grate well. Crush salt with coriander, cumin, peppercorns in spice grinder or mortar until powdery.
- Rub spice blend over roast. Coat with oil evenly. Drop heat to medium-high.
- Place roast on grill. Sear all sides, turning to brown thoroughly. Close lid.
- Cook about 28 minutes, turning occasionally, until internal temp hits 50°C (122°F) for rare.
- Remove from grill. Tent with foil. Rest 12 minutes for juices to settle.
===
- Make sauce:
- Meanwhile, melt butter in skillet over medium-high.
- Add shallots. Sauté until translucent and starting to brown, about 3 minutes.
- Stir in flour; cook 1 minute stirring constantly.
- Slowly whisk in cream and chicken stock.
- Add Worcestershire, cracked pepper, paprika. Salt to taste.
- Bring to gentle boil while stirring.
- Simmer 3 minutes for sauce to thicken slightly. Remove from heat.
===
- Serve:
- Discard trussing. Thinly slice roast against grain.
- Plate slices and spoon sauce on top or alongside.
- Pairs well with beer-roasted potatoes and Brussels sprouts.
Cooking tips
Preheat grill high. Oil grate to avoid sticking and burning spice rub. Grinding or crushing whole spices fresh yields best flavor; ready ground less vibrant. Apply spice salt mix evenly; oil helps spices stick and creates crust. Reduce heat after searing all sides to medium-high allows interior cooking without burning crust. Use instant read thermometer for accuracy; target 50°C for rare rare, pull from heat, carryover raises temp during rest to around 54-56°C. Rest 12 mins tented loosely; prevents moisture loss and lets fibers relax for bounce-back tenderness. To make sauce, melt butter over medium-high for browning shallots, enhances sweetness. Adding flour cooks off raw taste and thickens sauce. Gradually whisk cream and stock for smooth blend, avoid lumps. Worcestershire and paprika added after liquid combine layers umami and smoky sweetness. Bring sauce to gentle boil, whisking prevents burning and lumps. Simmer 3 mins thickens but keeps pourable. Adjust seasoning last step. Remove roast twine carefully; slice thin against grain for texture. Serve immediately. Sauce can be made ahead and warmed gently. Leftover sauce thickens when cold, stir in stock or cream to loosen. Final present is contrast of crusted exterior, rare juicy inside, balanced rich sauce. Timing adjusted +/-5% from original to allow slight chill before slicing and sauce simmering precisely. Steps reordered so roast cooks first with sauce prepared during resting period. Flexible for indoor broiler or oven if grill unavailable; monitoring temp critical to mimic results.
Chef's notes
- 💡 Temperature matters. Grill hot to start, then lower heat. Crusted outside, rare inside. Internal temp should hit 50°C. Resting lets juices settle. A moment keeps it juicy. Searing first is key.
- 💡 Use a spice grinder for best flavor. Whole spices packed more punch than pre-ground. Crush them just before use. Preserve oils. The aroma changes dramatically. Better taste leads to better meal.
- 💡 Olive oil's essential. It helps spices stick. Coat the roast evenly. Prevents sticking to grill. Seal in moisture. Keeps roast from drying out. Not just for flavor; functional too.
- 💡 Shallots in the sauce elevate taste. Sweeter than onion, subtle flavor. Don’t skip them. Add during butter melting phase. They bring a rich depth to the sauce. Balance with cream is vital.
- 💡 Resting isn’t an option, it's a rule. Tent with foil, let sit for 12 minutes. Prevents moisture loss. Slicing too early will ruin juiciness. Wait, it makes all the difference.
Common questions
How do I get the right doneness?
Use a meat thermometer. Ideal temp for rare is 50°C. Pull off grill at that point. Rest raises temp slightly. Watch closely when grilling.
Can I use a different cut of beef?
Yes, options exist. Tenderloin or ribeye would work. Just adjust cooking time. Some cuts are thicker. Make sure to monitor temp closely.
What if I don't have shallots?
Substitute with yellow onion, shallots are sweeter. Adjust cooking time slightly. Similar but not identical flavor. Aim for that depth in the sauce.
How to store leftovers?
Refrigerate in airtight container. Use within three days. Sauce can be sticky when cool. Reheat gently, add cream or stock to loosen. Save some for next meal.
