Porcini Dusted Beef Sirloin Roast
This porcini dusted sirloin roast is not only affordable, but one so rich in flavor that can be served on special occasions. So, if you're looking for an alternative to rib roast, then this is the great recipe to try.
- 4-5 pound beef sirloin roast
- 1/2 cup/ dried porcini mushrooms
- 2 tablespoons salt
- 2 teaspoons coarse ground black pepper
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon Ancho chile powder
- 1/4 cup olive oil
- 1/4 cup dry red wine
- 2 teaspoons Worcestershire sauce
- 2 teaspoons rub mixture
- 2 teaspoons red wine vinegar
- 1 teaspoon honey
- Note on porcini mushrooms: Make sure to purchase dried mushrooms that are brittle and break easily when pressure is applied. Some dried mushroom products on the market are not completely dried and will be more pliable. Avoid those for this recipe.
- Using a spice or coffee grinder, grind porcini mushrooms into a fine dust. Add this and remaining rub ingredients into a bowl. To prepare injection, combine wet ingredients plus 2 teaspoons rub mixture.
- Using syringe, inject mixture liberally into different parts of the roast.
- Preheat grill for indirect grilling. There should be an area of intense heat and an indirect grilling space to allow the roast to cook through. The roast should be tightly tied before cooking. Place over direct heat and turn occasionally until the roast is completely browned and seared on the outside. Move to indirect grilling space away from the heat source and close the lid. Adjust heat to a medium to medium high heat. Turn every 30 minutes to allow for even cooking. Remove when roast reached desired doneness (an internal temperature between 125 degrees F/50 degrees C for medium rare and 145 degrees F/65 degrees C for medium well). Cover the roast and allow to rest for 15 minutes. Carve and serve.