Grilled roast beef

Ingredients for 2 servings:

• 1 kg roast beef
• 2 tbsp honey
• coarsely crush some salt and pepper, alternatively a good steak seasoning
• some smoking chips (maple, beech) or similar

Instructions

Working time approx. 10 minutes; Rest time approx. 4 minutes; Cooking/baking time approx. 1 hour 8 minutes; Total time approx. 1 hour 22 minutes

Smoky aroma from the gas grill, super juicy and delicious

Set the grill to high direct heat. Trim any fat and underlying sinew from the roast beef, if necessary. Don’t season it first; sear it first. Simply sear each side for about 3 minutes over direct heat. Once the meat has a delicious roasted aroma, it can be temporarily removed from the grill. Prepare the grill for indirect heat. Moderate temperatures of around 150°C are required. Meanwhile, melt about 2 tablespoons of honey in a small glass bowl in the grill (or gently and briefly at low heat in the microwave). Brush the melted honey onto one side of the roast beef and then generously sprinkle with coarsely ground pepper and salt. Add a good handful of smoking chips to the grill to smoke. Place the roast beef on the grill and cook for about 45–60 minutes. For a smoky flavor, use a mild type of wood such as maple. Smoking for about 15 minutes is perfectly sufficient. When the roast beef reaches an internal temperature of 56–58°C, it’s done. The best way to measure the internal temperature of the roast beef is with a wireless thermometer inserted into the meat. Remove the finished roast from the grill and let it rest for at least 3–4 minutes. Cut into thin slices and enjoy warm immediately, or let it cool in one piece and slice wafer-thinly for breakfast.