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How To make Barbecued Beef Roll
1 ea Full Cut Round Steak *
3/4 c Catsup
1/3 c Chil Sauce
1/4 c Brown Sugar
1/4 c Wine Vinegar
2 T Steak Sauce
1/2 t Cumin
1/2 t Chili Powder
1 t Meat Tenderizer
1/2 t Salt
1/2 t Pepper
3/4 c Shredded Cheddar Cheese
1/4 c Whole Kernal Corn
1/4 c Chopped Green Pepper
1/4 c Chopped Pitted Ripe Olives
1/2 c Unbleached All-purpose Flour
3 T Cooking Oil
1/4 c Water
1/4 c Shredded Cheddar Cheese
2 T Sliced Pitted Ripe Olives
3 ea Tomato Roses
1 x Green Pepper Slices
* Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2 to 2 1/2 lbs. ~------------------------------------------------------------------------- Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chil powder in small saucepan; cook slowly 20 minutes. Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet. Brush top of steak with 1/2 cup barbecue sauce. Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives. Beginning with long side, roll steak tightly and tie with string. Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan. Pour remaining barbecue sauce and water over steak. Cover tightly and cook slowly for 1 1/2 hours or until meat is tender. During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives. Place steak roll on warm serving platter. Granish with tomato roses. Place green pepper slices around roses for leaf effect. Serve remaining barbedcue sauce with beef roll. NOTE: Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and conginuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide. (Pare off only the skin.) Wrap one end of one strip around tip of index finger. Continue wrapping, forming the petals of a rose. Gently lift tomato rose from finger tip to serving paltter. Repeat for other roses.
How To make Barbecued Beef Roll's Videos
BBQ Seekh Boti | Beef Boti Recipe By Chef Hafsa | Hafsas Kitchen
Today you'll learn how to make BBQ Seekh Boti | Beef Boti Recipe By Chef Hafsa | Hafsas Kitchen
buhat hi tasty banti hai yeh recipe
you'll need following ingredients to make it
Beef Tenderlion (undercut) 500g
3/4 tsp salt
1/2 tsp red chilli powder
1 tsp kashmiri lal mirch
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp black pepper powder
1/4 tsp garam masala powder
1/4 tsp turmeric
1/2 tsp chopped green chilli
1/4 tsp crushed red chilli
1 tsp ginger garlic paste
1 tsp raw papaya paste
oil 1 tsp
1/2 tsp tikka masala
1/2 tsp kachri powder
1/4 tsp ajwain (carom)
coal 1 kg
more oil as required
angethi
seekhen
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Instant Pot French Dip Sliders | Beef Shoulder Roast Recipe
Make tender, juicy French Dip Sliders in minutes with your Instant Pot. Shred and add to sweet Hawaiian rolls with provolone cheese. Serve with au jus. These tasty treats make a meal or perfect party food!
Recipe instructions:
Ingredients for the Instant Pot French Dip Pull-Apart Sliders:
• 2 pounds Certified Angus Beef ® chuck shoulder roast, cut into 2-inch cubes
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 teaspoons canola oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups low-sodium beef broth
• 4 sprigs fresh thyme
• 2 packages pull apart rolls (look for Hawaiian rolls, 12 per pack)
• 12 slices provolone cheese
• 2 tablespoons butter, melted
• Coarse salt for topping
Learn more about the Chuck Shoulder Roast:
~~ If it's not CERTIFIED, it's not the best. ~~
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How to grill Rolled Roast Beef | Recipe
Looking for that killer Beef Roast to serve up at your Pit? Try this real moist and tender Sirloin Beef Roast using our Slice and Roll method. And it's real easy to do..!
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Stuffed Flank Steak on Big Green Egg | Grilled Flank Steak with Malcom Reed
Stuffed Flank Steak on Big Green Egg | Grilled Flank Steak
For more barbecue and grilling recipes visit:
For this Stuffed Flank Steak recipe all you need is a few ingredients and about 30 minutes. It’s a quick and easy recipe you can throw on the grill one night and serve a delicious dinner.
To start, I squared and butterflied a flank steak so it opens like a book. The idea is to have it even all across the surface – so we can stuff it and roll it.
For this stuffing I used cream cheese, spinach, mushrooms and roasted red bell pepper – but you can get creative here and use just about anything you like. I’ve already thought about doing a blue cheese, mushroom and bacon stuffing. Pretty much anything you like will work – I would just keep it to 3-4 ingredients.
I sautéed the mushrooms in a little olive oil for about 3 minutes, then I threw the spinach in until it was wilted (about 2 minutes).
Then I took my butterflied flank steak and seasoned really well with my salt, pepper and garlic mixture – Killer Hogs AP Rub. Then I started layering my stuffing.
I started with cream cheese – made sure it was room temp so it spread easily. I left about an inch border along the sides. Then I came back with the spinach and mushrooms and topped that with the roasted red peppers.
Now it’s time to roll. Just start at one end and keep it tight as possible. When the Stuffed Flank Steak is rolled up, leave it seem-side down on the cutting board.
I cut about 6 – 8 pieces of butcher twine and used those to secure the flank steak. Starting on one end secure a few – then move to the other end and work your way to the middle.
Next I season the outside – First with the Killer Hogs AP Rub then I use a layer of Killer Hogs Steak Rub for a little more flavor and texture.
To cook this Stuffed Flank Steak, I’m using the Big Green Egg running at 350 degrees. You can use any grill – just set it up for a two-zone fire with a medium-high heat.
Place the flank steak on the grate and sear it for 3-4 minutes on all sides… just long enough to get some color on the outside.
Then carefully remove the hot grate and place the plate setter in the Big Green Egg. Or if you are using another grill, move the Stuffed Flank Steak to the indirect side and keep the temps steady.
Using an internal thermometer, I like to use the Chef Alarm, set it for 130 and let the Stuffed Flank Steak finish out cooking.
Once it hits 130 internal, take the Stuffed Flank Steak off and let it rest for 10-15 minutes before slicing.
Slice it into about 1inch medallions and serve. It doesn’t get much easier than that.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Easier Than Brisket? Smoked Chuck Roast Recipe
Smoked brisket is the bee's knees, but you're missing out on legendary flavor if a chuck roast has never entered your smoker! Smoked Chuck Roast is so tender and tasty! Chef Michael recommends hickory chunks in your Big Green Egg or regular smoker. Rub yellow mustard on the marbled beef, then season with two parts salt and one part pepper and refrigerate overnight. Smoked Chuck Roast might even replace brisket in your barbecue world. You're going to love it!
Get the recipe for Smoked Chuck Roast:
INGREDIENTS:
3 pounds Certified Angus Beef ®
2 tablespoons yellow mustard
1 tablespoon coarse kosher salt
2 teaspoons coarse black pepper (dustless preferred)
Learn more about Chuck Roast:
~~ If it's not CERTIFIED, it's not the best. ~~
--------------------
Connect with us!
--------------------
Buy the best Angus beef:
Get our email newsletter:
Shop our online brand store:
Join our loyalty program:
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Spanish website:
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How To Make BBQ Beef - BBQ Pulled Beef - Crock Pot BBQ Recipe
In this cooking video The Wolfe Pit shows you how to make fork tender, juicy and delicious BBQ Beef in a Crock Pot.
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Guts and Bourbon - Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0