I love the smell of the charcoal grill heating up! That means that Derrick is getting ready to make dinner for me. We enjoyed a feast of Grilled Roast Beef Sandwiches over the weekend made with part of a Cattleman’s Finest sirloin tip, accompanied by corn on the cob, ice cold root beer, and potato chips. Yum! It is definitely BBQ season and nothing says summer like a cook out. The kids had played outside all day and we had been working in the yard. This was the perfect ending to our day. The recipe comes from one of our favorite BBQ sites.
3 lbs. roast (top, round or clod) sliced thinly against the grain
1 onion, sliced into thick sections
3 cups beef broth
3 cloves garlic, crushed
Season roast slices with seasoning salt, as desired. Load up your skewers with the roast strips. Some may need to be folded in half so that they don’t hang down too much. It doesn’t have to look pretty, just needs to be attached to the skewer. Add an onion section every so often for flavor. When skewer is full, poke another skewer through the beef, going the opposite direction for added stability.
(for reference, the photos below show a double recipe being grilled up)
Grill in direct heat for 1 minute on each side, or until browned. Remove from direct heat and place over a pan to catch the drippings. Add beef broth and garlic to drippings pan (you will use this to baste).
Grill for 2 hours or until internal heat reaches 160 degrees, basting with the broth from the drippings pan periodically.
Remove roast from heat and slice along the side, catching the onions in the cuts as well.
Spoon some of the drippings over the meat and load into buns with shredded cheese.
We purchased our Sirloin Tip from Smart & Final. We got it for a great price and sliced it into smaller sections to make 4-6 meals out of it. Since we only eat beef periodically it will last a long time!
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