BBQ Adventure: Roast Beef with Gorgonzola Sauce

Well again it’s been busy at work so I didn’t have very much time…
Since BBQ-ing (in this case grilling) is an easy thing to do I cooked up a Roast Beef (heart smart at Woolworths). Yeah I know I really really need to find me a good butcher (I have some for various cuts but not a single one; ah well that’s going to be a little project over the next few weeks/months.
Back to the cook, my lovely wife found a great recipe (which I’ll publish on the site) for beef with a gorgonzola sauce.

As I felt I didn’t have enough time I just cooked this on my Weber gasser. The actual marinating was only for about half an hour (just add the marinate in a plastic bag add the beef and rest in a bowl turning after 15 minutes). This is what it looked like after half an hour:

I quickly heated up my Weber at medium high (as the recipe suggested) and put the beef on direct heat:

Somehow I felt the beef was fairly big thickness wise (but standard for a roast); when I read the recipe it actually called for skirt steak (which is a LOT thinner); so instead of quickly cooking this roast as suggested 4-5 minutes each side I had to prolong the cook to get 135F in the center (medium rare).
I ended up raising the temp to 450F for about 30 minutes (I changed to indirect cooking ; i.e. small burner underneath and 2 full burners going on either side (I have a 4-burner Weber so that was easy).
After 30 minutes it looked like:
.

I finally took it of at 35 minutes with an internal temp of 130 (measured all the way into the thickest part. I let it rest for about 5 minutes and cut it on my board:

It was still very juice but my wife commented I might have cooked it too much (this is from someone who doesn’t like blood and there was still a fair amount of blood that came out during carving)…
Anyway it still tasted great (I actually didn’t mind some of the crunchier bits on the outside!
On the plate served with the gorgonzola sauce, pasta and some peas it was a great weekday meal:

Final thoughts: Next time I’ll cook it as a roast and take a bit more time… I got a bit thrown of by the directions 4-5 minutes per side (which would have meant having my roast blue (I would’ve enjoyed that)). Anyway live and learn…