This is one of those recipes you try once and then make it every summer. Herb-crusted BBQ roast beef may sound fancy, but it's actually quite simple. You only need a few ingredients, and it always turns out great.
Perfect for sunny days when you don't want to spend hours in the kitchen.
Slice it thin and serve it over a salad, or enjoy it as a main dish. I love to pair it with a German-style potato salad and homemade herb butter. It's always a hit!
Grilled Roast Beef with Garlic and Rosemary - BBQ Perfection
This roast beef has become a real favorite in our home, especially on those warm summer nights with friends or family. I remember the first time I made it. The BBQ was fired up, a cold glass of wine in hand, and then that first slice… juicy, tender, and full of flavor.
What's the secret? A marinade of fresh rosemary, thyme, garlic, and a little red chili. Let the meat absorb the flavors, cook it slowly, and then give it a quick sear on the grill. That gives you a nice crust on the outside and a beautiful pink center.
Using a kamado or a BBQ with a lid makes this extra easy. No kamado? No problem. You can also make it in the Airfryer. This recipe works for everyone!!
Top Tip
Serve the roast beef on a BBQ platter with grilled veggie skewers, homemade focaccia, and creamy herb butter. Delicious and festive!
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Ingredients
- 4 twigs fresh thyme, leaves only
- 4 twigs fresh rosemary, leaves only
- 1 clove garlic, squeezed
- ½ red chili pepper, deseeded, chopped finely
- 2 teaspoons sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 ¼ pound Beef Roast
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Instructions
- Put the thyme, rosemary, garlic, chili pepper, salt, pepper, and oil in a mortar. Crush everything into a paste. No mortar? Use a food processor or finely chop everything with a knife.4 twigs fresh thyme, 4 twigs fresh rosemary, 1 clove garlic, ½ red chili pepper, 2 teaspoons sea salt, ½ teaspoon ground black pepper, 2 tablespoons olive oil
- Rub the herb paste all over the roast beef. Wrap in plastic wrap and let it marinate in the fridge for at least 2 hours (overnight is even better).1 ¼ pound Beef Roast
- Remove the roast beef from the fridge for 1 to 2 hours before grilling. This helps it cook evenly.
- Rub the herbs of the meat with kitchen towels (or rinse it under running water). Pat the meat dry.
- Use indirect heat at 350 ℉. This means that you cook the meat in a closed BBQ on a grill that does not come into direct contact with the fire. Bake the beef to a core temperature of 122 ℉. This takes about 45 to 90 minutes, depending on the thickness of the meat.
- Grill the beef over high heat for 4 minutes per side. This gives it a nice crust.
- Wrap the roast in aluminum foil and let it rest for 10 minutes. Then, slice thinly against the grain.
- Cut into thin slices. Slice against the grain to get the most tender bits.
Notes
- Refrigerator: Store in an airtight container in the fridge for up to 3 days.
- Reheat: Warm the slices in the oven at 210 °F (100 °C) wrapped in foil. Or serve it cold in a salad or wrap.
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