Follow these steps for perfect results
beef eye round
rinsed and patted dry
vegetable oil
kosher salt
to taste
cajun seasoning
to taste
ground black pepper
to taste
Rinse and pat the beef eye round dry.
Place the beef on a platter.
Coat the entire roast with vegetable oil.
Generously rub the roast with kosher salt, Cajun seasoning, and ground black pepper.
Preheat your grill to medium-low heat.
If using charcoal, create a fire on one side for indirect cooking, or sprinkle water on the coals to reduce the heat.
Place the roast on the grill.
Cook for approximately 1 hour and 20 minutes, rotating every 20 minutes.
Check the internal temperature with a meat thermometer. Aim for 110°F (medium-rare).
Remove the roast from the grill and place it on a platter.
Cover the roast with aluminum foil and let it rest for 10 minutes to allow the juices to redistribute.
Slice the roast as thinly as possible against the grain.
Serve immediately.
Expert advice for the best results
Ensure the grill is not too hot to avoid burning the outside of the roast.
Slice the roast very thinly against the grain for maximum tenderness.
Everything you need to know before you start
10 minutes
The spice rub can be applied several hours in advance.
Slice thinly and arrange on a platter, garnish with fresh herbs like parsley or thyme.
Serve with roasted vegetables.
Serve with a horseradish sauce.
Serve with creamy mashed potatoes.
Pairs well with the richness of the beef.
Complements the smoky flavors.
Discover the story behind this recipe
Common American grilling tradition
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