Rating: 2.5 stars
4 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

Grilling this buttery, fancy cut gives it a crunchy crust that makes the meat seem even more tender.

This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring meat to room temperature, about 1 hour. Cut through meat horizontally (parallel to work surface) to within 1/2 in. of other side. Lay meat open like a book and spread with mustard, then top with basil and sage leaves. Sprinkle with thyme leaves, garlic, 1 tsp. salt, and 1/4 tsp. pepper.

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  • Close up roast and tie with cotton string at 1-in. intervals. Rub all over with oil and sprinkle with 1 tsp. salt and 1/4 tsp. pepper.

  • Prepare a charcoal or gas grill for indirect medium heat, using a drip pan filled halfway with warm water. Grill beef over indirect-heat area, covered, until an instant-read thermometer inserted into thickest part registers 130° to 135° for rare, 60 to 70 minutes. Transfer beef to a platter and let rest 20 minutes.

  • Remove string. Top beef with herb sprigs. Slice and add salt and pepper to taste.

Chef's Notes

Note: Nutritional analysis is per serving.

Source

The Sunset Cookbook (Oxmoor House) 2010

Nutrition Facts

408 calories; calories from fat 58%; protein 38g; fat 26g; saturated fat 9.9g; carbohydrates 2.1g; fiber 0.2g; sodium 728mg; cholesterol 129mg.
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