Nutritional Info

Nutrition Facts

Serving Size 1 (217g)

Calories 321
Calories from Fat 114 (36%)
Amount Per Serving %DIV
Total Fat 12.7g 20%
Saturated Fat 4.6g 23%
Monounsaturated Fat 6.5g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 106.5mg 35%
Sodium 3241.1mg 141%
Potassium 709.4mg 15%
Total Carbohydrate 5.5g 2%
Dietary Fiber 0g 0%
Sugars 4.1g
Protein 40.9g 82%

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Recipe Description
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 sized kettle grill or gas grill.
Prep time
30 min
Cook time
2 hr 30 min
Ready In
3 hr

Ingredients

Serves Tool

Serves To:USMetric
10 Pound(lb)  whole boneless beef strip roast
12 Pound(lb)  cured or cooked sausages, skinny
1/2 Cup(c)  mild chile rub
1 Tablespoon(T)  oil, for coating grill grate
2 Cup(c)  red pepper chimichurri

Preparation

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, thin bladed knife into the tunnel on both sides, and cut slightly to enlarge the tunnel. Just enough to fit the sausages snugly. 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. 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. Heat the grill as directed. Brush the grill grate and coat it with oil. Put the roast on the grill grate directly over the heat to sear it briefly, about 2 to 4 minutes per side. Douse any flare ups with water from a spray bottle. Once it is grill marked, 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. Remove the roast to a large serving platter, cover loosely, and let rest for 20 minutes. Carve the roast into slices no thicker than 1/2 inch. Serve with the chimichurri.

Additional notes

Gas Grilling: Indirect heat. Medium (325° to 350°F). 3 or 4 burner grill, middle burners off. 2 burner grill, 1 side off. Clean, oiled grate. Charcoal Grilling: 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.

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