Grilled Butterflied Eye Round Roast
|Dry red wine||1 Cup (16 tbs)|
|Red wine vinegar||3 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Sugar||1 1⁄2 Teaspoon|
|Black pepper||1 Teaspoon|
|Beef eye round roast||4 Pound|
|Crumbled blue cheese||1⁄3 Cup (5.33 tbs)|
|Finely chopped walnuts||2 Tablespoon, toasted|
|Grilled butterflied eye round roast||12 Ounce, thinly sliced|
|Kaiser rolls||4 , toasted|
Combine wine, vinegar, mustard, oil, garlic, sugar and pepper in sm.
Bring to a boil; reduce heat and simmer 5 minutes.
Cool thoroughly.Meanwhile, trim all excess fat from beef eye round roast.
To butterfly roast, make a horizontal cut through the center of thejroast to within 1/2 inch of the other side.
Do not cut through the opposite side.
Open roast'like a book.
Place opened roast in plastic bag; add cooled marinade, turning to coat.
Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally.
Remove roast from marinade; reserve marinade.
Place roast on grid over medium coals.
Grill 20 -25 minutes, turning and brushing with reserved marinade occasionally.
Roast will be rare to medium in doneness.
Remove roast from grill; tent with aluminum foil and allow to stand 15 - 20 minutes before carving.
To serve, cut lengthwise through center of roast to separate into two pieces.
Carve each piece into thin slices.
Beef and Nutty Blue Cheese Sandwiches: Combine blue cheese, walnuts and chives in sm.bowl.
Divide lettuce and beef among bottom halves of rolls.
Sprinkle equal amounts of blue cheese mixture over beef.
Close sandwiches with roll tops.