Grilled Roast Beef Recipes

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.

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.

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.

Steps:

• Whisk Italian dressing, water, soy sauce, honey, liquid smoke, garlic powder, salt, and red pepper flakes together in a bowl and pour into a resealable plastic bag. Add the roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove roast from the bag and discard marinade.
• Place roast on the grill and reduce heat to medium-low; cook until desired doneness is reached, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow roast to rest for 15 minutes under tented aluminum foil before cutting.