Best 2 Inexpensive Charcoal Grill Roasted Beef With Garlic Rosemary Recipes
Indulge in the tantalizing flavors of our charcoal-grilled beef, meticulously roasted to perfection. This symphony of taste features succulent cuts of beef, expertly seasoned with garlic and rosemary, reaching a state of culinary bliss when grilled over hot coals. Elevate your grilling experience with our diverse selection of recipes, catering to various preferences and dietary needs. From classic grilled beef to mouthwatering variations like garlic-herb butter-basted beef and tangy lemon-herb marinated beef, each recipe promises a unique journey for your taste buds. Whether you're a seasoned grill master or just starting your grilling adventure, our detailed instructions and helpful tips will guide you towards creating a memorable charcoal-grilled beef experience that will have everyone coming back for more.
Here are our top 2 tried and tested recipes!
ROSEMARY-GARLIC ROAST BEEF
This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. -Brenda Hlivyak, La Center, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 352 calories, Fat 14g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 34g protein.
CHAR-GRILLED ROAST BEEF
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
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
Tips:
- Choose the right cut of beef: For this recipe, a chuck roast or rump roast is a good choice. These cuts are relatively inexpensive and have a good amount of marbling, which will help keep them moist during cooking.
- Prepare the beef: Before cooking, trim any excess fat from the beef and season it with salt, pepper, and garlic powder. You can also add other spices or herbs, such as rosemary, thyme, or oregano.
- Use a charcoal grill: Charcoal grills imparts a smoky flavor to the beef that you can't get from a gas grill. If you don't have a charcoal grill, you can use a gas grill or even an oven.
- Cook the beef over indirect heat: This will help prevent the beef from burning on the outside while it cooks through on the inside. To cook over indirect heat, place the beef on one side of the grill and the coals on the other side.
- Use a meat thermometer: The best way to tell if the beef is cooked to your desired doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the beef and cook until it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
- Let the beef rest before carving: Once the beef is cooked, remove it from the grill and let it rest for 10-15 minutes before carving. This will help the juices redistribute throughout the beef, making it more tender and flavorful.
Conclusion:
This charcoal grill roasted beef with garlic rosemary is an easy and affordable way to enjoy a delicious and flavorful meal. The beef is cooked to perfection over indirect heat, and the garlic rosemary marinade adds a delicious flavor that will please everyone at the table. Serve this beef with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
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