need top round roast advice

JohnB

Just received a BGE for xmas. I've cooked ribs on it but am going to cook a top round roast on it this evening. This roast is about 2 inches thick and 11 inches across, basically a really big steak. Also, this as an organic, grass-fed piece of meat I got from a local farmer, so its pretty lean. I'd like to sear it at a high temp on both sides and it needs to be rare to med. rare. My questions are:

what temp?
how long on each side.

thanks in advance,

John

Weekend Warrior

First, Congratulations and welcome. The best way to prepare this is by making some thin cuts across the surface of each side and then marinating for several hours or overnight. Sear each side for a couple of minutes and pull. Bring Egg temp down to 350 or 400 and roast until 125 for rare to 135 for medium rare.

Let the roast rest a bit in foil, then slice VERY thin diagonally across the grain. This is a typical London Broil. Search recipes for London Broil for marinade help (garlic, salt, pepper, herbs, rub, oil, red wine vinegar, etc.) I'm sure some others will chime in, but get it marinating NOW if you want it for dinner tonight.

Mark

JohnB

thanks for the tips. I'll be able to marinate it for about 5 hours. These cuts are usually pretty tender unless they're overcooked.

John

Shiff

Please post your results. I've always considered Top Round to be tougher than other cuts which is why it is used for London Broil or Pot Roasts. If you have good luck with it, maybe I'll give one a try in the future.

Barry

Mr. & Mrs Potatohead

I know I'm late with this, but it can be food for thought for the next one you do.
I am mostly responding with the marinade I like to use, but have copied the recipe complete.
I lean toward the longer roasting, now that I have an Egg, but both methods will work.

LONDON BROIL
North Portage Smoke-Shack
From JB

5 large garlic cloves
1 teaspoon salt
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon honey
1 1/2 to 2 lbs. top-round London broil

1)) Mince the garlic to a paste with a pinch of salt, then blend with the remaining salt, red wine, balsamic vinegar, soy sauce and honey.
2)) In a heavy-duty sealable plastic bag, combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.

3)) Bring steak to room temperature before grilling. Remove steak from marinade, letting excess drip off.

Method / Approach

Keep in mind that cook times are basically nothing more than guide lines and that temping. is the best way to achieve your level of doneness.

a) Grill on a grid set 5 to 6 inches over glowing coals (about 500 F.) for about 7 minutes on each side for medium-rare.

b) Sear on both sides with a hot fire, remove and cool down the Egg to 325 - 350 F. Roast on a raised grid about 30 min. / lb. for a medium-rare.

4)) Transfer steak to a cutting board, tent with foil and let rest for 10 minutes. Holding a knife at a 45-degree angle, cut steak across grain into thin slices.

Serving suggestion: Garnish with fresh tomatoes slices along side.