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Grilled roast beef

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Grilled roast beef

Approx. 50 mins + approx. 120 mins of marinating

Ingredients

    • Eye of round (roast beef) of approx. 1.7 lbs.

    • 2 tbsp. mustard

    • 10 tbsp. Worcester sauce

    • 2 rosemary sprigs

    • Salt and pepper to taste

Grilled roast beef

Grilled roast beef

Perhaps, grilled roast beef doesn’t have an exotic ring to it – but it’s a special dish to Niels and me.
As a matter of fact, this dish sparks a lot of nostalgic feelings: the grilled roast beef was the first-ever dish we prepared during our joint BBQ sessions. The grilled roast beef was the first big piece of meat we ever cooked on the barbecue.

It was the absolute highlight of the evening! It’s been a while, I believe it must have been 2014 – so 5 years ago. Right there and then, our BBQ adventure started, even though BBQproof only came into being in May 2016. Five years from that first grilling session in 2014, the time has come to take you back to that epic winter’s evening.
One of the first evenings on which we felt the BBQproof virus running through our veins – so it’s definitely a classic dish to us.

We were so enthusiastic and proud, that we wanted absolutely everyone to taste our version of the grilled roast beef.
Any time Niels and I invited friends or family over, this beautiful piece of meat was planned for the main dish. There’s no need to explain that the dish was a huge hit with our guests! We actually aren’t sure why we didn’t blog about this recipe until now…

Jamie Oliver
This recipe is by Jamie Oliver, and we didn’t change a single thing to it. We simply think it is amazing as it is, and we want to reawaken those nostalgic feelings, of course! Just check out the ingredients: roast beef, mustard, Worcester sauce, salt, pepper, and rosemary – this heavenly combination must be a treat to your taste buds, right?!

Preparation

Preparation

Approx. 120 mins

Stir the mustard and Worcester sauce together until it’s smooth. Take 2 rosemary sprigs and finely chop them – then add to the marinade.

Put the beef in a zip lock bag and add the mustard marinade. Careful but passionately massage the meat every 15 minutes, for 2 hours – you could do this a day prior to grilling.
Meanwhile, prepare the BBQ for indirect grilling at 356°F (180°C).

Preparation

Approx. 45 mins

As soon as the meat has absorbed plenty of marinade by massaging it (after approx. 2 hours), remove it from the bag. Pat dry, place the meat on the indirect side of the BBQ and close the lid. As soon as the roast beef’s core temperature hit 122°F (50°C), we removed it from the grill. After allowing it to rest, you’ll have the most beautiful medium beef.
If you prefer your beef somewhat more rare than remove it sooner from the BBQ.

Once the core temperature is 122°F (50°C), the roast beef is done. Place the roast beef in a tray and loosely cover with aluminum foil. Allowing the roast beef to rest 10 minutes is recommended.

Then, carve the meat in thin slices and serve right away with some salt and pepper.
Enjoy!

Nicole Schonewille

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Approx. 50 mins + approx. 120 mins of marinating

Necessities

    • Eye of round (roast beef) of approx. 1.7 lbs.

    • 2 tbsp. mustard

    • 10 tbsp. Worcester sauce

    • 2 rosemary sprigs

    • Salt and pepper to taste

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