Grilled Roast Beef Recipes

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GRILLED BEEF SIRLOIN TIP ROAST



Grilled Beef Sirloin Tip Roast image

My husband made this for lunch today. He grilled it over charcoal and the meat ended up being very moist and tender. Great flavor and easy to make! Preparation ime equals marinating.

Provided by Dine Dish

Categories     Roast Beef

Time 9h

Yield 12 serving(s)

Number Of Ingredients 5

1/2 cup olive oil
6 cloves garlic, crushed
1/2 cup teriyaki marinade
2 tablespoons liquid smoke
1 (4 lb) sirloin tip roast, trimmed of fat (whole beef tenderloin can be used as well)

Steps:

  • Combine oil, garlic, teriyaki marinade and liquid smoke in sealable plastic bag; mix well.
  • Add the roast.
  • Squeeze air from bag, allowing marinade to cover the roast; seal.
  • Marinate in refrigerator for 6-8 hours, turning occasionally; drain.
  • Place roast on grill rack over medium-hot coals.
  • Grill with lid down for 45 minutes.
  • Turn the roast over and grill for another 30 minutes or until done to taste.
  • Cut into 1/2 to 3/4 inch slices.
  • Serve immediately.

GRILLED ROAST BEEF SANDWICHES



Grilled Roast Beef Sandwiches image

"I first tasted a memorable combination of roast beef and green chilies at a local cafe," writes Karen Ledbetter from Fort Collins, Colorado. "In this recipe, the chilies give the quick grilled sandwich a little bite. It's simple and delicious."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 8

1 can (4 ounces) chopped green chilies, drained
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
10 slices rye bread
5 slices Swiss cheese
10 thin slices cooked roast beef
2 tablespoons butter, softened
Salsa, optional

Steps:

  • In a small bowl,combine the chilies, mayonnaise and mustard; spread about 1 tablespoon on one side of each slice of bread. Top one side of each of five slices of bread with 1 slice of cheese and 2 slices of beef. Cover with remaining bread. , Butter the outsides of bread. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted. Serve with salsa if desired.

Nutrition Facts :

ROAST BEEF GRILLED CHEESE



Roast Beef Grilled Cheese image

Serve it up Philly-style with our hearty Roast Beef Grilled Cheese! Just 10 minutes separate you from a delicious Roast Beef Grilled Cheese sandwich.

Provided by My Food and Family

Categories     Hot Sandwiches

Time 10m

Yield Makes 1 serving.

Number Of Ingredients 4

2 slices marble rye bread
2 KRAFT Singles
3 slices OSCAR MAYER Deli Fresh Slow Roasted Roast Beef
2 thin green pepper rings

Steps:

  • Fill bread slices with remaining ingredients.
  • Cook in skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1180 mg, Carbohydrate 36 g, Fiber 4 g, Sugar 5 g, Protein 17 g

CONTEST-WINNING GRILLED ROAST BEEF SANDWICHES



Contest-Winning Grilled Roast Beef Sandwiches image

This fast favorite hits the spot when we're short on time. Roast beef, cheese, and sauteed onion, green pepper and mushrooms are sandwiched between slices of sourdough bread, then toasted on a griddle to buttery perfection. &Mdash; Jolie Goddard, Elko, Nevada

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 medium onion, sliced
1 medium green pepper, sliced
1/2 pound fresh mushrooms, sliced
2 to 3 garlic cloves, minced
2 tablespoons canola oil
1/4 teaspoon salt
1/8 teaspoon pepper
8 slices sourdough bread
16 slices Colby-Monterey Jack or Swiss cheese, divided
8 slices deli roast beef
1/2 cup butter, softened
Garlic salt, optional

Steps:

  • In a large skillet, saute the onion, green pepper, mushrooms and garlic in oil until tender; sprinkle with salt and pepper. On four slices of bread, layer two slices of cheese, two slices of beef and a fourth of the vegetable mixture. Top with the remaining cheese and bread. , Butter outside of bread; sprinkle with garlic salt if desired. On a hot griddle or large skillet, toast sandwiches for 3-4 minutes on each side or until golden brown.

Nutrition Facts : Calories 825 calories, Fat 60g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 1540mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.

GRILLED ITALIAN BEEF ROAST



Grilled Italian Beef Roast image

Roasts are not just for winter indoor cooking. Discover the art of outdoor, easy and delicious roasting.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h25m

Yield 12

Number Of Ingredients 3

3- to 4-pound boneless beef sirloin tip roast
1 to 2 tablespoons olive or vegetable oil
1 envelope (0.7 ounce) Italian dressing mix

Steps:

  • If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
  • Brush beef with oil; sprinkle evenly with dressing mix (dry). Insert barbecue meat thermometer so tip is in thickest part of beef.
  • Cover and grill beef over drip pan or over unheated side of gas grill and 4 to 5 inches from medium heat 1 hour 30 minutes to 2 hours or until thermometer reads 140°F (medium-rare). Cover beef with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)

Nutrition Facts : Calories 135, Carbohydrate 0 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 45 mg

GRILLED ROAST BEEF



Grilled Roast Beef image

Provided by Mark Bittman

Categories     dinner, roasts, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 3

1 5- to 7-pound standing rib roast
Salt and freshly ground black pepper
1 clove garlic

Steps:

  • Prepare a grill for indirect cooking. If gas, turn only one side on, or just the front or back burner, depending on grill's configuration. Placing an aluminum tray of soaked wood chips over flames to impart a wood flavor to meat is optional. If grilling over wood or charcoal, build a fire on one side of grill only.
  • Sprinkle meat liberally with salt and pepper. Cut the garlic clove and rub all over meat. If you want intense garlic flavor, cut slivers of garlic and use a sharp, thin-bladed knife to insert them into meat.
  • Place roast directly on cool side of grill and cover. Monitor meat's temperature and keep fire alive, checking every 30 minutes or so. Target internal temperature for meat is just over 120 degrees for rare, 125 degrees for medium-rare (meat's temperature will climb about 5 degrees after you take it off grill). A 5-pound roast will be done in under 2 hours; a 7-pounder in just over 2 hours. Let meat rest before slicing and serving.

Nutrition Facts : @context http, Calories 1216, UnsaturatedFat 49 grams, Carbohydrate 1 gram, Fat 105 grams, Fiber 0 grams, Protein 62 grams, SaturatedFat 43 grams, Sodium 1059 milligrams, Sugar 0 grams

CHAR-GRILLED ROAST BEEF



Char-Grilled Roast Beef image

Want to master grilled roast beef - with tender juicy slices? This is my favorite method for grilled beef over charocal - with just a hint of smoke and a thick herb and umami crust. Perfect every time!

Provided by Kita Roberts

Categories     Main Course

Time 10h20m

Number Of Ingredients 7

3 lbs Round Roast
1 tbsp olive oil
6 6 garlic cloves (minced)
4 sprigs fresh rosemary (minced)
1 tbsp GirlCarnivore Ooomami (or other umami spice blend)
1 tbsp White Tux Horseradish Blend (or another horseradish spice blend)
Salt

Steps:

  • Combine the minced garlic, minced rosemary, Ooomami, horseradish spice blend and salt in a bowl.
  • Mash the ingrediants with the tines of a fork until almost a paste.
  • Pat the beef dry with a paper towel and place on a clean work surface.
  • Rub the beef all over with the oil.
  • Coat the beef with the garlic blend on all sides.
  • Wrap the roast in plastic wrap and place in fridge overnight.
  • When ready to grill, allow the beef to sit out for 1 hour.
  • If you are using a grill-safe thermomteter insert it now.
  • Using a chimney starter or other desired method, allow charcoal to become ashen before pouring it to one side of the grill to create an eoffset heat source.
  • Place your diffuser plate, if your grill has one, and grilling grate on the grill and oil grate for smoking.
  • Add hickory chunks or chips to the grill and allow to smoke.
  • Place the roast over the cooler side of the grill and close the lid.
  • Grill for 1 hour to 1 1/2 hours, or until the beef reaches an internal temperature of 125 degrees F, rotating once 180 degrees, halfway through cooking.
  • Remove the roast from the grill and a cover with foil.
  • Allow to rest for 20 minutes.
  • When ready to serve, slice into even portions for as many servings as needed. Do not slice additional portions ahead of time.
  • Sprinkle with a little salt and serve hot.

Nutrition Facts : ServingSize 1 g, Calories 263 kcal, Carbohydrate 2 g, Protein 38 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 105 mg, Sodium 97 mg, Fiber 1 g, Sugar 1 g

GRILLED ROAST BEEF RECIPE



Grilled Roast Beef Recipe image

This simple grilled beef roast recipe can be enjoyed as the main entree for your meal or use it to make an assortment of different sandwiches and wraps. It is perfect for a backyard barbecue on Memorial Day, Father's Day, or the 4th of July.

Provided by RecipeTips

Time 1h

Number Of Ingredients 3

to 3 pound beef roast
cooking oil
Salt and pepper to taste

Steps:

  • Turn grill on high and allow to heat up for 15 to 20 minutes. Rub the roast with oil. Season to taste with salt and pepper on both sides. Other seasoning can be added if desired. When grill is heat, place the roast over the direct heat and sear each side for 4 to 5 minutes. Once seared, move to an area of indirect heat by leaving one side on medium-high heat and turning off the other side on a gas grill. Place the roast on the side that is turned off. On charcoal grill hot coals should be moved to one area and the roast should be place over the area where there are no coals. Cover the grill and allow the roast to cook for about 1 hour for a medium rare 2-3 lb. roast. The temperature of the grill should be around 400° F. Check for doneness with a meat thermometer. For medium rare - 145°, medium - 160°, and well done - 170°. Cook for approximately 1 1/2 for medium and 2 hours for well done. Be sure to check for doneness often because timing can vary depending on roast size and heat of the grill. If you don't have a thermometer for checking doneness you will have to cut into the roast close to the middle and check for desired doneness. Roast should be removed from the grill when it is approximately 5° below desired temperature and then be allowed to set for 15 minutes before carving. In this time the temperature will rise approximately another 5°. Carve and serve as desired.

GRILLED ROAST BEEF AND STILTON SANDWICH



Grilled Roast Beef and Stilton Sandwich image

Categories     Sandwich     Beef     Cheese     Leafy Green     Onion     Quick & Easy     Blue Cheese     Arugula     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

1 cup crumbled Stilton cheese
2 tablespoons mayonnaise
1 tablespoon prepared horseradish
8 3x5-inch sourdough bread slices
1 pound thinly sliced roast beef
1/2 red onion, thinly sliced
1 bunch arugula, stems trimmed
2 tablespoons (1/4 stick) butter

Steps:

  • Mash first 3 ingredients in small bowl until almost smooth. Place bread on work surface and spread mixture on 1 side of each slice. Top each of 4 bread slices with 1/4 of beef, then onion and arugula. Season with pepper. Top with remaining bread, cheese side down.
  • Melt butter in heavy large skillet over medium-high heat. Add sandwiches and cook until golden, about 2 minutes per side. Serve hot.

GRILLED ROAST BEEF SANDWICHES



Grilled Roast Beef Sandwiches image

Make and share this Grilled Roast Beef Sandwiches recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 46m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium onion, sliced
1 medium green pepper, sliced
1/2 lb fresh mushrooms, sliced
3 cloves garlic, minced
2 tablespoons vegetable oil
salt and pepper
8 slices sourdough bread
16 slices colby-monterey jack cheese or 16 slices swiss cheese
8 slices deli roast beef (or left-over roast beef, sliced thin)
1/2 cup butter or 1/2 cup margarine, softened
garlic salt

Steps:

  • In a large skillet, cook the onion, green pepper, mushrooms, and garlic in hot oil, until tender; stir frequently; sprinkle with salt and pepper to taste.
  • On four slices of bread, place two slices cheese, two slices of beef, and one-fourth of vegetable mixture on each bread slice.
  • Top with remaining cheese and bread slices.
  • Spread butter on the outsides of the bread slices.
  • Sprinkle lightly with garlic salt.
  • On a hot griddle or in a hot skillet, grill sandwiches for 3-4 minutes on each side or until golden brown.
  • Serve hot.

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