Traditional ‘roast’ meets BBQ with this oh-so-simple party beef showstopper. Cooking over charcoal with a hint of oak smoke adds a wonderful chargrilled smoky flavour and the fresh herb crust pairs beautifully to deliver super succulent, juicy beef, crisp on the outside and pink in the middle.
This would make the perfect winter centrepiece for Christmas with all the trimmings or for a simple summery supper with salad and spiced potatoes.
We used a classic salsa verde recipe plus chilli to create the herb crust. Make double the quantity and serve half as a fresh, verdant side with the cooked meat.
We chose a topside joint and used seasonal fresh herbs.
1. Bring the beef to room temperature whilst deep seasoning with a liberal coating of salt and pepper.
2. Chop the herbs finely, add the chopped chilli peppers, finely chopped garlic and lemon juice and mix with the olive oil.
3. Prepare your BBQ. You will be cooking at a higher temperature than the usual low and slow target, so aim for around 150 deg C.
4. Brush a little olive oil onto the beef and coat with the herb mixture. Allow to sit whilst your BBQ comes up to temperature.
5. We added one large oak chunk to the coals, once flame had subsided a little. Chunks have the benefit of smouldering for longer and can be used in higher temperature cooking, though if too high, they’ll become more fuel than flavour and can influence the temperature. Alternatively use a large handful of smoking chips and protect in foil or a stainless steel smoker box.
6. Place the beef on a baking tray and onto your BBQ grill rack. Close the lid though allowing for medium ventilation. You need to cook the beef at a rate of 20 minutes per 500g, so a similar cooking regime to using an oven. More if you like it less pink.
7. After the allotted time and once the outside is browned, remove and allow to rest for 20 minutes. Meanwhile you can get your sides and accompaniments in place. Carve thinly for a truly succulent beef feast.