Sirloin roast with grilled cherry tomato and mushrooms salad


Roast beef is one of my favorite dishes… But when grilled, it becomes an absolute treat, and I am going to show you one of the simplest and easiest ways to make it. Also, you’ll find a very interesting spice mix, as well as a salad, which has become my all times companion to grilled meat.


  • 4-5 lb cut of beef sirloin, preferably – aged one.
  • 1/2 cup turbinado (or packed brown) sugar
  • 1/2 cup sweet paprika (I strongly suggest to find the smoked Moroccan paprika – very interesting aroma)
  • 6 tbsp coarse or sea salt
  • 6 tbsp ground black pepper
  • 4 tsp granulated garlic (or garlic powder)
  • 4 tsp onion powder
  • 4 tsp ground celery seeds
  • 2 tsp chili powder (or a Cayenne pepper powder, or any hot pepper powder you can think of)
  • 2 tbsp mustard seeds
  • 3-4 tbsp extra virgin olive oil.

 This amount will be enough for about 5 lb roast. So first step – trussing…


To make the rub, simply mix all the dry ingredients in a bowl. Then brush the meat with olive oil, generously sprinkle with the rub and let stand about 45 minutes in the room temperature. Meanwhile, set the grill up for indirect grilling and preheat to medium heat. When ready – place the roast on the rack, and grill it until IT 135F, for medium rare… You can calculate about 18 minutes per lb, give or take.


Let rest for about 20 minutes and then slice. What you see here is medium, cause of the “clients demand”… My preference would be medium rare, always.


As for the salad – this is an interesting one, because both the mushrooms and the tomatoes get grilled. I used a grill wok for it.


  • 1 lb cherry tomatoes, halved
  • 1 lb mushrooms, roughly sliced
  • 2 tbsp chopped fresh coriander
  • 2 tbsp toasted pine nuts
  • Sea salt & ground black pepper
  • 4 tbsp olive oil
  • 2 tbsp fresh lemon juice

 The cherry tomatoes were grilled for about 8-10 minutes, just to have the skins blistered and the flesh warmed through. The mushrooms – had them roughly sliced, mixed with about 1-2 tbsp of olive oil, and stir-grilled for 14-15 minutes, until soft.

Then – mix the tomatoes and the mushrooms in a bowl, add toasted pine nuts and chopped fresh coriander. Season with sea salt and ground black pepper, and dress with lemon juice and olive oil. That’s it!



3 comments on “Sirloin roast with grilled cherry tomato and mushrooms salad

  1. Hi Ed! The crust on that meat looks sensational and the salad even better!!! So beautiful!!!!! Cheers! – Leah


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