Porcini Dusted Beef Sirloin Roast


Porcini Dusted Sirloin Roast

Porcini Dusted Beef Sirloin Roast

This porcini dusted sirloin roast is 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.
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Course: Main Dish
Cuisine: American BBQ, Fusion
Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 5 People
Author: Sabrina Baksh


  • 4-5 pound beef sirloin roast
  • 1/3 cup porcini dust
  • 1 1/4 tablespoons salt
  • 1 1/2 teaspoons ground black pepper
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon Ancho chile powder
  • For injection marinade:
  • 1/4 cup olive oil
  • 2 tablespoons dry red wine
  • 2 teaspoons rub mixture
  • 2 teaspoons red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon honey


  • Combine rub ingredients into a bowl. Set aside. To prepare injection, marinade ingredients with 2 teaspoons rub mixture.
  • Using meat syringe, inject marinade mixture into several sections of the roast. Wipe away any marinade that may have spilled out. Tie roast with kitchen twine, and then apply porcini dry rub to the surface 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.
  • Place seasoned roast over direct heat and turn occasionally until the roast is completely browned and seared on the outside. Move to the indirect grilling space, away from the heat source, and close the lid. Adjust heat to a medium setting. Turn roast every 30 minutes to allow for even cooking.
  • Remove roast from grill once it has reached desired doneness (an internal temperature between 125 degrees F. for medium rare and 145 degrees F. for medium well). Loosely tent the roast with aluminum foil. Let the meat rest for 15 minutes. Carve and serve.
  • This roast makes for some tasty leftovers. Slice and store in an air tight container in the fridge for 4-5 days. Try these slices in sandwiches, wraps, salads, stews, and soups.


Photo by: Sabrina Baksh