A strip roast is the whole loin of beef, also known as sirloin strip roast, shell roast, or top loin roast. This is the piece of meat that individual strip steaks are cut from. We’re talking about 8 to 10 pounds of flavorful boneless beef. Look for this large roast sold whole in discount chain stores such as Costco. Or ask your butcher for one (it’s a good idea to order ahead of time). The beauty of the whole top loin is that it can be cut into smaller roasts or steaks. If you want a smaller roast, cut some strip steaks as thick as you like and roast the rest. The cooking time won’t vary much because the thickness of the roast remains the same. The flavor here is akin to prime rib and the meat is expensive, so serve this roast for a special occasion with a crowd. We burrow a few tunnels in the roast and stuff them with various sausages – pure indulgence. This whole roast can be cooked on your average-size kettle grill or gas grill.
Prep: 20 minutes (plus 5 minutes for rub and chimichurri)
Rest before grilling: 1 hour
Grill: About 1¼ hours
BBQ TOOLS AND EQUIPMENT
– Kitchen twine
– Spray bottle filled with water
– Heat-resistant gloves or 2 large spatulas for lifting the roast.
WORKING WITH A SMALLER GRILL
If your grill won’t accommodate the entire roast in the center of the grill completely away from the heat, push all the coals to one side instead of banking them on either side of your charcoal grill. If you have a gas grill, heat the burners on only one side of the grill instead of heating the outside burners. This positions the meat opposite a single heated area rather than between two heated areas. Either way, there should be no heat directly beneath the roast.
Any cured or fully cooked sausages can be used in this recipe. We like long, skinny types such as chorizo because they are slender and long enough to stuff the whole length of the roast. You could replace the chorizo with lap cheong, a smoked Chinese sausage made with pork, soy sauce, and paprika. Or try another other long, skinny sausage. Any type will do. If you’re using a smaller roast, shorter sausages work well too. Try slender cervelat (smoked German sausage made with pork and beef) or tender salami such as Hungarian salami or salami Genovese. The less firm the better, since the sausages won’t soften much in the center of the roast.
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill-middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.
INGREDIENTS (MAKES 10 TO 12 SERVINGS)
1 whole boneless beef strip roast, about 10 pounds, surface fat trimmed to ¼ to ½ inch
12 ounces long, skinny cured or cooked sausages, such as Spanish chorizo or Portuguese linguiça
½ cup Mild Chile Rub
Oil for coating grill grate
2 cups Red Pepper Chimichurri.
1. Make 3 tunnels in the center of the roast that you can stuff. To make each hole, push a sharpening steel through the meat on one side, then repeat in the same location on the other side so that the two tunnels meet to create one long tunnel. Insert a long, thinbladed knife into the tunnel on both sides and cut slightly to enlarge the tunnel just enough to fit the sausages snugly.
2. Cut any pointed tips off the ends of the sausages. If the sausages are longer than the roast or are bent in the middle, cut the sausages in half. Stuff the sausages into each tunnel from either side so that the sausage pieces meet in the middle of each tunnel. You should have 3 tunnels completely stuffed with sausages.
3. Sprinkle the chile rub all over the roast, patting it in with your fingers. Let the meat rest at room temperature before grilling, about 1 hour.
4. Heat the grill as directed.
5. Brush the grill grate and coat it with oil. Put the roast on the grill grate directly over the heat to sear it briefly, 2 to 4 minutes per side. Douse any flare-ups with water from a spray bottle. Once it is grillmarked, move the roast to the unheated part of the grill with the fatty side up. There should be no heat directly beneath the roast. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of the meat registers 125° to 130°F for medium-rare, about 60 to 80 minutes. For even browning, rotate the roast from end to end once during cooking. If the roast browns too much on the bottom sides, shield those sides with foil. If using charcoal, you’ll probably need to add fresh coals after about an hour. If your grill has a temperature gauge, it should stay at around 350°F.
6. Remove the roast to a large serving platter, cover loosely, and let rest for 20 minutes. Carve the roast into slices no thicker than ½ inch.
7. Serve with the chimichurri.