- 1 eye of round beef roast (about 3½ pounds)
- 1 cup reduced-sodium soy sauce
- ½ cup fresh lemon juice
- ½ cup barbecue sauce
- 3 cloves garlic, minced
- 1 to 2 tablespoons coarse ground black pepper (divided)
To butterfly roast, make lengthwise cut through center of meat to within ½ inch of opposite side (do not cut all the way through). Open roast to lay flat. Place roast in large reclosable plastic bag.
In 4-cup measure, combine soy sauce, lemon juice, barbecue sauce, and garlic. Pour ½ cup marinade over roast; seal bag and turn to coat meat. Place bag on plate and marinate in refrigerator several hours or overnight. Cover remaining marinade and chill until ready to grill meat.
Remove ¼ cup of the reserved marinade to baste beef.
Place remaining reserved marinade in small saucepan, bring to a boil over medium-high heat. Reduce heat, cover, and simmer until sauce is slightly thickened, about 10 minutes.
Remove roast from bag; discard marinade in bag. Sprinkle half the pepper over top of roast.
Place roast pepper-side down on oiled grid over medium heat; cover and grill until seared, about 15 minutes.
Turn roast over, brush 1 tablespoon of the ¼ cup reserved marinade over top and season with remaining pepper; cover and grill basting occasionally with sauce until internal temperature is 150°F., about 30 to 40 minutes.
Place roast on cutting board. Let stand 10 minutes before cutting lengthwise into 2 pieces, then thinly slice. Serve with thickened sauce.
Serving Size: Per Serving
Cholesterol: 84 mg
Fat: 9 g
Sodium: 625 mg
Carbohydrates: 7 g
Protein: 29 g
Saturated Fat: N/A