Grilled Sirloin Roast

A few months ago, my girlfriend found and procured a grassfed wagyu sirloin cap roast on sale at the grocery store. Since it was recently independence day and the height of grilling season, I thought it would be the perfect time to bring it out of the deep freeze and grill it up. I must admit, I was also inspired by the all day marathon of BBQ Pitmasters on TV during the 4th, so I had to give it a shot…for America of course. The resulting grilled coulotte was incredible and definitely worth making again.

Ingredients

Instructions

Rinse sirloin cap and pat dry.
Lightly cover sirloin roast with a thin layer of olive oil. This will help hold the rub on the meat.
Liberally coat meat on all sides with smoked paprika rub. Cover and place in fridge for 2 hours minimum and up to 24 hours.
Remove from fridge and allow to come up to room temperature.
Preheat grill on high.
Sear sirloin roast about 2-3 minutes per side. Be aware, when you're searing the fat cap side, your grill may flame up from the dripping fat.
Reduce heat to low and cook roast over indirect heat. Make sure your sirloin's fat cap side up for this step so as the fat renders, it melts into the meat for more flavor.
Allow sirloin roast to cook until center reaches 132-140 degrees for medium rare. You can test this with a digital meat thermometer.
Remove from grill and tent with aluminum foil. Let meat rest about 10 minutes so the juices can redistribute and meat will finish cooking somewhat (if you slice too early, the juices will run out and the meat will be dry).
Slice meat across the grain into medallions and serve with Wasabi Mayo.

Notes

To enhance the flavor, use a smoker box with applewood chips. This is definitely an optional step but it makes a big difference.

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