½ cup mayonnaise
½ cup mayonnaise
½ cup hot prepared (not creamy) horseradish
1 teaspoon lemon juice
1 garlic clove
4 teaspoons kosher salt
1 tablespoon paprika
1 tablespoon pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 boneless top sirloin beef roast (about 4 pounds)
- Mince the garlic or pass it through a garlic press.
- In a small bowl, whisk the garlic together with the mayonnaise, horseradish, and lemon juice. Refrigerate until needed.
- In a small bowl, combine the dry seasonings for the beef.
- Trim the roast of any fat cap and veins of hard fat then cut it in half.
- Pat the roasts dry and rub with 2 tablespoons of the seasoning mix.
- Wrap the roasts in plastic wrap and refrigerate for 6 to 24 hours.
- Clean the grates on a gas grill, turn all burners to high, and heat with the lid closed for 15 minutes or so.
- Leave the primary burner on high and turn off the other burners.
- Unwrap the roasts and place them on the cool side of the grill, using a sheet of aluminum foil to shield them from the hot side of the grill (see photo below).
- Close the grill lid and cook until the meat registers 100°, 30-60 minutes.
- Remove the roasts from the grill, discarding the foil.
- Pat them dry and rub with the remaining seasoning mixture.
- Place the roasts on the hot side of the grill and cook, covered, turning as needed to char all sides of the meat and cook it to 125&def;.
- Remove roasts from grill, tent loosely with foil, and rest for 15 minutes.
- Slice meat across the grain and serve on kaiser rolls with the tiger sauce and some thinly sliced onion.
|Whisk together mayonnaise, horseradish, lemon juice, and pressed garlic to make tiger sauce.|
|Cut roast in half and trim, pat dry, apply spice rub, wrap, and refrigerate for 6 to 24 hours.|
|Cook the beef on the cool side of a gas grill, shielding it from the highest heat with foil, to an internal temperature of 100°.|
|Remove from grill, add the remaining spice rub, and cook on the hot side of the grill to an internal temperature of 125°.|
|After the meat rests, slice it thinly against the grain and serve on a bun with the tiger sauce.|