Ingredients
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1 lb beef top sirloin petite roast
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3 tbsp canola oil
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1 1/2 tbsp red wine vinegar
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1 tsp minced garlic
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1/2 tsp dried thyme
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1 tsp dry mustard
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1/4 tsp salt
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1/4 tsp pepper
Steps
1
Place meat in a glass dish. Mix oil, vinegar, garlic, herbs and seasonings together and pour over meat. Cover and marinate in refrigerator for several hours (2–12).
2
Preheat grill by turning one half of the grill onto the lowest heat setting, and the other half onto medium high heat. Place aluminum foil drip pan under grates on the cooler side of the grill.
3
Place roast over drip pan. Grill roast, covered, 40–55 minutes for medium rare to medium doneness, turning occasionally.
4
Remove roast when instantread thermometer inserted into thickest part of beef, registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10–15 minutes. (Temperature will continue to rise about 10°F).
5
Carve roast into thin slices and serve.
