Grilled Top Sirloin
Like many good things in life, top sirloins aren't perfect. There's a band of gristle that runs through the center of the roast that makes eating it a little difficult. But that's a minor problem considering the quality of the meat you get. This cut of meat goes by some other aliases, such as London broil and the impressive Baron of beef. No matter what it's called, or how big it is, the top sirloin roast is at its best eating quality when cooked to medium rare. Simply season the roast with salt and pepper, and a bit of garlic powder. Grill indirectly at a medium temperature, about 300 degrees. Remove the grilled top round roast from the grill when its internal temperature reaches 130 to 135 degrees Fahrenheit. Allow it to rest, covered with a tent of foil, for at least 30 minutes-longer for bigger roasts-to allow the juices to become locked into the meat fibers.
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