Grilled Sirloin Roast w/Horseradish Mustard Sauce

Place the roast in a shallow dish or sealable plastic bag and pour the Worcestershire sauce, balsamic vinegar, and olive oil over. Rub the sauces into the roast to coat on all sides. Sprinkle the rosemary and pepper over and press into the roast. Place in the refrigerator to marinate for 3 to 4 hours or overnight.

Prepare a fire in a charcoal grill and allow the coals to burn until they are covered in gray ash with a few glowing red embers, or preheat a gas grill to medium-high. The fire is ready when the coals have cooled enough that you can hold your hand 6 inches over the coals for 4 to 5 seconds.

Remove the roast from the refrigerator 1 to 2 hours before cooking. Allowing the meat to rest until it reaches room temperature before cooking will ensure that it cooks evenly.

Sprinkle the roast on both sides with salt and place on grill. Grill 3 to 4 minutes per side, over direct heat to sear the meat on both sides. Move to indirect heat, the side of the grill where the fire is not as hot. Cover and continue to cook 4 to 5 minutes or until the internal temperature is 115°F for rare, turning only once. (Rare meat feels a bit fleshy and will give and jiggle slightly when touched; it shouldn’t be firm at all.) For medium rare, grill for another 3 to 4 minutes, to an internal temperature of 125°F. (The roast will feel more firm but still slightly fleshy).

Remove the roast from the grill and let rest for 10 to 15 minutes, loosely covered, before slicing. The roast will continue to cook another 5 to 10°F while resting. (Resting ensures that juices will absorb back into the meat rather than running out onto the cutting board, making the meat moister and more flavorful.) Cut the roast into thin slices, against the grain. Season with additional salt and pepper if desired and serve immediately with Horseradish Mustard Sauce (recipe follows).

Cook Once; Eat Twice: This recipe is ideal for leftovers. Turn the steaks into a steak sandwich with the Horseradish Mustard Sauce or add a few slices to fresh mixed greens with a quick vinaigrette.

Combine the horseradish, mustard, buttermilk, sour cream, pepper, salt, and rosemary in a small bowl and stir to mix thoroughly. Taste for seasoning. Serve immediately or refrigerate in an airtight container for up to one week.