Inexpensive Charcoal-Grill-Roasted Beef with Shallot and Tarragon
Why This Recipe Works
We focused our grill-roasted beef recipe on top sirloin, which won our tasting of five “cheap” roast beef options. To keep our grill-roasted beef tender, we needed to keep its interior temperature below 122 degrees for as long as possible, so we set up a modified two-level fire with just enough briquettes to maintain a good sear. Then, to keep the roast from cooking too quickly, we placed it inside a disposable aluminum pan (which we poked holes in to preserve the sear) on the cooler side of the grill. Finally, cutting the grill-roasted beef into thin slices made the meat taste even tenderer.