GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING ...
Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
Provided by USA WEEKEND Pam Anderson
Categories Roasts
Total Time 1 hours 25 minutes
Prep Time 30 minutes
Cook Time 55 minutes
Yield 13 (6-ounce) servings
Number Of Ingredients 7
Steps:
- Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
- Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
- Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.
Nutrition Facts : Calories 364.3 calories, CarbohydrateContent 1.9 g, CholesterolContent 88.9 mg, FatContent 27.3 g, FiberContent 0.5 g, ProteinContent 26.5 g, SaturatedFatContent 9.1 g, SodiumContent 599 mg
GRILLED TRI TIP ROAST RECIPE | ALLRECIPES
Marinated meat with delicious flavor.
Provided by Jennifer W
Categories Roasts
Total Time 5 hours 5 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 10 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 550.2 calories, CarbohydrateContent 5.3 g, CholesterolContent 185.9 mg, FatContent 29.3 g, FiberContent 0.2 g, ProteinContent 62.8 g, SaturatedFatContent 10.2 g, SodiumContent 866.3 mg, SugarContent 4.4 g
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