The summer is coming to an end, but that doesn’t mean you can’t still enjoy a nice barbecue. This recipe for Barbecued Roast Beef on a Bun is the perfect way to mark the end of summer. The beef makes for an easy dinner and it will be sure to satisfy your craving for something with grill flavor!
prep: 10 mins cook: 15 mins additional: 16 hrs 15 mins total: 16 hrs 40 mins Servings: 6 Yield: 6 servings
½ teaspoon cayenne pepper
1 ½ teaspoons white sugar
2 teaspoons kosher salt
1 ½ pounds boneless top round steak
1 ½ teaspoons freshly ground black pepper
Mix salt, sugar, pepper, and cayenne for dry rub together and coat beef well on both sides.
Place on a rack set on a sheet pan and refrigerate, uncovered, for 12 to 24 hours, flipping over halfway through.
Mix barbecue sauce, vinegar, mustard, turmeric, and garlic together for wet rub and reserve.
Transfer beef to a dish and pour 1/2 of the wet rub over top. Use two forks to poke the surface all over for about 1 minute. Turn beef over and repeat with remaining wet rub. Spoon any excess on the bottom over the top.
Cover and refrigerate for 4 to 12 hours.
Preheat a charcoal grill until the briquettes turn white and ashy. Remove meat from the refrigerator, uncover, and scrape off excess wet rub.
Grill over hot charcoal until blackened and an instant-read thermometer inserted into the center of the meat reads 120 to 125 degrees F (49 to 52 degrees C), 7 to 10 minutes per side, or to desired doneness. Remove to a foil-lined plate, and quickly wrap up tightly in foil.
Let rest for at least 15 minutes, during which time the meat will finish cooking, and end up close to medium-rare.
Slice very thinly, toss in the meat drippings and juices left in the foil, and serve on buns.
Per Serving: 322 calories; protein 25.8g; carbohydrates 32.3g; fat 9g; cholesterol 57.1mg; sodium 1052.6mg.