Topside beef with black pepper

Cook topside beef with ground black pepper using indirect heat. Serve high quality meat sliced thin. Yum!

Topside beef is used for roast beef among other things. It is lean and takes well to flavoring. Here we rub it generously with ground black pepper. It is cooked using indirect heat on the grill as usual.

Serves: 4

Ingredients

ImperialMetric
2.2 lbs topside beef (boneless beef inside)
1 tsp salt
1-2 tbsp coarsely ground black pepper
1 kg topside beef (boneless beef inside)
1 tsp salt
1-2 tbsp coarsely ground black pepper

Instructions

Trim any membranes off the meat. Apply the salt evenly on all sides. Continue with the black pepper. Now let the meat rest in the fridge for 2 hours or more.

Raw topside beef

Raw topside beef

Topside beef with black pepper rub

Topside beef with black pepper rub

Fire up your grill, prepare it for indirect grilling. Have it running at 280° F. We’re cooking slightly hotter this time. Use the snake method if you’re using a kettle grill. Add some wood chunks for smoking if you like. Place the meat on the indirect side and close the lid.

Leave it on the grill until the inner temperature reaches 130° F. Remove it, wrap it in aluminum foil and a towel, and let it rest for 40-50 minutes before serving. The resting period is very important, especially for a cut like this.

I serve it thinly sliced with some cherry tomatoes that I put on the grill for the last ten minutes of the cook.

Posted by Henrik

Passionate food lover and a big fan of traditional barbecue.

Leave a Reply

Your email address will not be published. Required fields are marked *