Steakhouse - Sirloin

BY: ANDREA ALDEN

Steakhouse sirloin is an ultra-easy dinner. You only need a few ingredients and you no longer have to worry about the roast once it's in the grill, so you can use the waiting time productively for other things. I had bought this wonderful piece of meat - not too expensive and beautifully marbled. But somehow I didn't know what to do with it. Luckily, I had a full range of La Grille seasoning mixes and pickles for just this occasion! Instead of a recipe overloaded with ingredients, the result was a simple, but no less aromatic roast. The trick: grill to the perfect point.

• 1 to 2 kg sirloin roast
• 2 tbsp oil + a little extra for oiling the grill grates
• 2 tbsp spice mix Steakhouse Onion Burger from Club House La Grille
• 2 tbsp spice mix Southern-style BBQ from Club House La Grille

1. Remove the racks and place a drip tray underneath where you will grill the roast over indirect heat. Preheat the grill to 160°C to 175°C.
2. Brush the roast with 2 tablespoons of oil. Mix the two La Grille spice mixtures in a small bowl and then sprinkle the roast with it on all sides. Press the spices into the meat.
3. Fry the roast on all sides over direct heat and then place it with the fat side up over the fat drip tray to fry.
4. From here you can simply let the roast cook in the grill - as long as you have a wireless thermometer. Make sure the thermometer head is pushed into the middle of the roast, set the thermometer to the desired doneness and start. If you can control this, set the thermometer to a few degrees below the ideal doneness temperature. The meat will finish cooking while it rests.
5. Cook the roast for 1 to 3 hours, depending on the size. Keep the grill lid closed and let the meat thermometer do the work.
6. When the thermometer turns off, remove the roast and drip tray from the grill. Place the roast on a kitchen board and cover with aluminum foil to rest while you prepare the sauce.
7. If a lot of the gravy has come out, pour it into a saucepan and stir in the flour until a paste forms. Then gradually add up to 1 1/2 cups of meat or vegetable stock until the sauce reaches the desired consistency.
8. Slice and serve with your favorite side dishes, such as peas and mashed potatoes.

Our steakhouse sirloin was a little rare, but incredibly tasty. You could almost cut it with a fork! I really enjoyed using the La Grille seasonings in this dish because it gave me time to figure out the week's recipe. What spice mixture do you prefer to use for roast dishes? Write a comment to let us know. Have fun grilling!

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