Barbecued Roast Beef on a Bun
I'm going to show you one of my favorite methods for barbecuing relatively inexpensive cuts of beef. If you're wondering "how can it be barbecued, and roast beef?" don't worry about it, because we are not barbecuing or roasting-we are actually grilling. By using this technique, we can transform those cheaper cuts of beef into something absolutely gorgeous. Serve on buns with mayonnaise, pickle slices, and a drizzle of barbecue sauce.
- Serves: 6 persons
- 2teaspoons kosher salt
- 1½ teaspoons white sugar
- 1½ teaspoons freshly ground black pepper
- ½teaspoon cayenne pepper
- 1½ pounds boneless top round steak
- 2tablespoons barbecue sauce
- 2tablespoons apple cider vinegar
- 2teaspoons Dijon mustard
- ⅛teaspoon ground turmeric
- 3cloves garlic, minced
- 6(2 ounce) hamburger buns, split
Step 1Mix salt, sugar, pepper, and cayenne for dry rub together and coat beef well on both sides.
Step 2Place on a rack set on a sheet pan and refrigerate, uncovered, for 12 to 24 hours, flipping over halfway through.
Step 3Mix barbecue sauce, vinegar, mustard, turmeric, and garlic together for wet rub and reserve.
Step 4Transfer 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.
Step 5Cover and refrigerate for 4 to 12 hours.
Step 6Preheat a charcoal grill until the briquettes turn white and ashy. Remove meat from the refrigerator, uncover, and scrape off excess wet rub.
Step 7Grill 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.
Step 8Let rest for at least 15 minutes, during which time the meat will finish cooking, and end up close to medium-rare.
Step 9Slice very thinly, toss in the meat drippings and juices left in the foil, and serve on buns.