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Grilled Beef Roast with Chimichurri Rojo
Recipes
Grilled Beef Roast with Chimichurri Rojo
6 servings
2 hours total (Active 1 hour, 10 minutes)

Ingredients

  • 1 beef roast (such as chuck tender, top blade, or eye round; 2–3 lb)
  • 1 tablespoon + ½ cup extra-virgin olive oil, divided
  • 1 tablespoon + 1 teaspoon adobo seasoning, divided
  • 1 (7 oz) jar piquillo (or roasted red) peppers
  • ½ bunch Italian parsley
  • 1 large shallot
  • 3 cloves garlic
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • ¼ teaspoon paprika
  • Aluminum foil

Steps

    1. Coat beef with 1 tablespoon each oil and adobo seasoning; let stand at room temperature 30 minutes.
    2. Meanwhile, preheat grill on medium. Drain peppers. Chop peppers, parsley (½ cup), shallot, and garlic finely. Combine in small bowl: peppers, parsley, shallots, garlic, vinegar, oregano, paprika, and remaining ½ cup oil and 1 teaspoon adobo seasoning; whisk to blend.
    3. Place beef on grill; cook 40–60 minutes, turning occasionally, until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Remove beef from grill, tent with foil, and let rest 20 minutes; temperature will rise 5–10°F during this time. Slice roast very thinly and serve with sauce.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 480, Total Fat 32g, Sat Fat 6g, Trans Fat 0g, Chol 140mg, Sodium 1110mg, Total Carb 4g, Fiber 1g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 43g, Vitamin D 2%, Calc 4%, Iron 30%, Potassium 15%