Grilled Marinated Roast Beef

Roast Beef with Grilled Steak Flavors.

Now this is a taste sensation that's waiting to explode with your first bite. It's one I came up with a few weeks ago, tinkered with it and came back to it this past weekend. This recipe goes back to old school marinating with the use of cupboard spices. It's the kind of recipe I grew up eating.

I've talked (in depth) about grilling roast before, back when I grilled a roast using a herb rub and recipe for whipped horseradish cream. Recipe link at the bottom.

Any type of cut of beef that good enough for grilling will do just fine using this type of marinade as will any good, 2 or 3 inch top sirloin steak.

Enjoy!

Roast or steaks to consider: Shoulder Tender, Boneless Chuck, Chuck Eye, Boneless Shoulder, Shoulder Top Blade or Flat Iron, Shoulder Center, Rib Steak, Ribeye, T-bone, Top Lion, Tenderloin, Bottom Round, Eye Round, Skirt, Flank and even cut-up Kabobs. (Marinate kabobs for 1 to 2 hours.)

Marinated Roast for Grilling

recipe for a 2 to 4 pound roast

2 teaspoons dried minced garlic
1 teaspoon dried minced onion
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon Kosher salt
1/2 teaspoon red pepper flakes
1 tablespoon dried parsley flakes
1 1/2 tablespoons reduced sodium soy sauce
3 tablespoons reduced sodium Worcestershire
2 tablespoons lemon juice
1/4 cup light olive oil

Combine marinade ingredients together in the order given in a sealable bag and add roast. (It's best to lightly score the roast with several shallow slits on top and bottom to help marinade penetrate fibers.) Press out as much air as possible and seal. Refrigerate between 4 and 6 hours (depending on thickness). Remove and allow roast to rest at room temperature before hitting the grill.
NOTE: If not using reduced sodium items, increase salt just a tad.

To Grill:
I like to heat the grates on high heat and sear the roast for about 2 or 3 minutes on each side before placing roast on an indirect area of the grill (away from heat source). Use the marinade to baste with during the first turns.

Close lid and cook until internal temperature reaches about 135 degrees F. for medium rare or 145 for medium. Any more will end with tough roast beef. Douse with a few shakes of Balsamic vinegar if desired and wrap in foil. Let rest for about 10 minutes and then place in a warm (very low) oven until ready to serve. Do not allow internal temperature to rise any more than 150.