Cold weather doesn’t mean you have to avoid grilling; quite the contrary. Grill-roasting up a beautiful cut of beef is the perfect way to get your BBQ fix while staying warm inside. The key is to sear it at the beginning (to seal in all of those delicious juices), and then cook it low and slow over indirect heat.
Grill-Roasted Eye-of-Round
Serves 4
Ingredients:
3-4lb eye-of-round roast beef
2 cloves garlic, smashed and minced
1 tablespoon chopped fresh rosemary
1 tablespoon fleur de sel
1 tablespoon ground black pepper
1 teaspoon olive oil
EQUIPMENT REQUIRED:
Instructions:
Step 1: Assemble your ingredients.
Step 2: Turn grill on to high heat; once it’s hot, clean the grate.
Step 3: While the grill is heating, mix garlic, rosemary, salt, and pepper in a small bowl.
Step 4: Stir in olive oil until it’s evenly distributed.
Step 5: Place roast on a cutting board and rub the mixture all over the roast. Rub it in good. Be vicious. Have at ‘er.
Step 6: Put the roast on the preheated grill and cook for a couple of minutes; flip it over, and cook for another couple of minutes. This is just to get those beautiful grill marks and to sear the meat.
Step 7: Place your grill rack (if using) on one side of the grill and reduce the heat to low on that side. Keep the heat as is on the other side, and close the lid. This creates a kind of oven, and cooks the roast over indirect heat. This is also the time to throw some packets of veggies on the unused portion of the grill to serve alongside the meat.
Step 8: After 20 minutes, check the temperature of the roast and then flip it over.
Step 9: Continue to cook the roast, checking the temperature every 10 minutes or so, until it reaches desired doneness (63C/145F for medium-rare, 71C/160F for medium, and 77C/170F for well done). Remove the roast on the rack (if using) from the grill.
Step 10: Place the roast on a cutting board and cover it with aluminum foil; let it rest (it’s really hard work being a beautiful, buxom roast beef!) for 5-10 minutes.
Step 11: Slice the meat into ½ inch pieces, while admiring what a great job you’ve done. Pat yourself on the back, if necessary (who’s a good cook? You are!).
Step 12: Put the fruits (er… meat) of your labour on a plate with a bunch of other good stuff, and enjoy. This, friends, is a hell of a meal.
