herb crusted grilled roast beef

3-4 lb top sirloin roast
6 cloves minced garlic
2 tbs rosemary, chopped
4 tsp salt
1 tbs black pepper

mix garlic, rosemary, salt and pepper together, rub all over the roast.  wrap the meat tightly in plastic wrap and place in the refrigerator for 18-24 hrs (plan ahead!).  heat your grill and oil the grates.  turn off all burners but one.  place the roast on the grill over direct heat for 10 minutes on high on each side.

prepare the pan it will be roasted in by poking holes into the bottom of a disposable pan.  once your roast is nicely browned on all sides place the roast in the disposable pan and put the pan on the grill over the burners that are off for 30 minutes, rotate the pan and cook for another 30 minutes.  this will give you a medium rare roast, for more doneness up the cooking time by 10 minutes per rotation.  remove the roast from the pan and place on a wire wrack over a cookie sheet (this will let the juices drain away from the crust you worked hard to get on the grill).  let rest for 20 minutes and then carve.