Grilled roast beef: cooking tips. How to cook grilled roast beef in a salt crust Ramp roast beef how to cook over charcoal
We continue the series of articles with simple recipes for preparing tasty and “correct” dishes for a bodybuilder.
In summer there are no difficulties in preparing this dish. What does that require? Buy meat, come for a picnic in the forest, build a fire and cook fresh kebab. What about in winter? Under no circumstances should you fry meat in a frying pan! It is more advisable to purchase a high-quality home electric grill, which can replace an open fire in winter conditions. The grill can be easily placed in the kitchen due to its compactness, and as a result you can enjoy delicious and healthy meat dishes all year round. And now some recipes for meat delicacies.
Grilled chop
- carbohydrates - 0 g
- proteins - 48 g
- fats - 14 g
- calorie content - 352 calories
Often called a grilled chop, also called schnitzel, it is made from thick beef. To do this, you will need to cut the beef into thin slices, beat the meat and you can start cooking. This schnitzel should not be confused with minced meat (it is prepared from minced meat, but in the end it is a cutlet). To make the chop especially flavorful, it is worth marinating the meat. Prepare the marinade the way your family likes it, but don’t forget to add garlic to taste. Once the meat has marinated, place it on the grill and cook for 15 minutes, turning constantly. You can periodically sprinkle the schnitzels with lemon juice. Cut the finished chops into thin strips and decorate with corn or wheat tortillas. If desired, you can pour tomato sauce over the meat.
Roast beef on the grill
Nutritional value of the dish per 100 g:
- carbohydrates - 0 g
- proteins - 47 g
- fats - 19 g
- calorie content - 372 calories
To prepare this dish you will need a large piece of beef (weight - about 1.5 kg). For tender roast beef, it is necessary to keep the meat in the refrigerator for several days, thereby stimulating its fermentation. Take the meat, wrap it in baking paper, and leave it in the refrigerator at a temperature of about 0 degrees. Starting cooking, place the meat on the grill, constantly turn it over, frying the sides for 3 minutes. After the crust appears, increase the heat so that the dish simmers for 35-45 minutes. Remove the cooked roast beef from the heat, wrap it in foil and keep it like that for 20 minutes. before consumption. Cut the roast beef into thin pieces.
Did you know that roast beef is one of the oldest foods known to mankind? From time immemorial it was prepared in Great Britain, Spain, South America, and France. And in every country, chefs assure restaurant customers that other countries have simply adopted their recipe for cooking meat. The standard in the United States is Californian roast beef, which is jokingly called “St. Mary’s steak.”
Grilled breasts
Nutritional value of the dish per 100 g:
- carbohydrates - 0 g
- proteins - 14 g
- fats - 3 g
- calorie content - 82 calories
Boiled chicken breasts themselves are quite dry, and even homemade sauces cannot mask this dryness. However, the dish changes completely when you cook it on the grill. When starting to cook, marinate the breasts, sparing no salt and spices. Then place the meat on the grill and cook for about 20 minutes, turning occasionally. For piquancy, you can sprinkle the meat with lemon juice.
Side dishes
Beans
Nutritional value of the dish per 100 g:
- carbohydrates - 45 g
- proteins - 15 g
- fats - 1 g
- calorie content - 245 calories
Traditionally, potatoes are served with meat, but this is not the best side dish, because it “heaviens” the dish and slows down the process of digesting the meat. It is much more expedient to serve meat in small quantities, which are easily digestible. These can be legumes: beans, peas, lentils. To prepare them, you need to boil water, boil the beans for 10-15 minutes, add onion and bay leaf. Then you need to remove the bay leaf and mash the beans into a puree. The dish is sprinkled with grated cheese on top, and pepper can be added if desired.
Horseradish sauce
Nutritional value of the dish per 100 g:
- carbohydrates - 2 g
- proteins - 0.5 g
- fats - 1 g
- calorie content - 17 calories
It’s worth noting right away that horseradish causes severe lacrimation, and therefore you should be prepared for this. Finely grate the horseradish root. Mix the mass with 250 g of soy sauce, mix thoroughly.
Spanish style rice
Nutritional value of the dish per 100 g:
- carbohydrates - 45 g
- proteins - 4 g
- fats - 7 g
- calorie content - 250 calories
Pour 2 cups of water into a deep frying pan, add a bouillon cube, 1 teaspoon of grated garlic, a teaspoon of onion powder, a pinch of cinnamon, a tablespoon of tomato sauce. Boil the thoroughly mixed mixture for 5 minutes. At the same time, pour a little olive oil into a small saucepan, add chopped onions and a cup of dry rice. Keep the dish for 5 minutes. on low heat. After boiling, pour the contents of the pan into the pan. Cover the pan tightly with a lid and simmer over low heat for 30 minutes. The peculiarity of preparing the dish is that the lid does not open when boiling and the dish does not mix.
Homemade tomato sauce
Nutritional value of the dish per 100 g:
- carbohydrates - 5 g
- proteins - 1 g
- fats - 0 g
- calorie content - 22 calories
Cut at least 10 fresh tomatoes into small pieces and place them in a blender. Add 1 chopped onion, cilantro, a couple of cloves of garlic, some red pepper, lemon juice and salt to the mixture. Combine the ingredients into a homogeneous mass and try the dish. If it's not spicy enough, add red pepper.
This is one of the options for cooking grilled roast beef in a salt crust. Perhaps there are other options for preparing this dish on our website. You can find out about this in the block with similar recipes. This will also be useful if the topic is not covered.
The recipe for Grilled Roast Beef with Salt Crust was automatically added on June 12, 2011.You can find it and 7555 more recipes in the category recipes for second courses. To prepare you will need: grill or barbecue. On average it takes 45 minutes to prepare. The list of ingredients is for 4 servings. This recipe belongs to Russian cuisine.
Ingredients- 2-3 kg beef
- 1 lemon
- 5-6 tbsp. spoons of olive oil
- 3 large handfuls of sea salt
- 1 tbsp. spoon of freshly ground pepper
- 1 Rinse the meat, trim off excess fat.
- 2 Coat the beef thoroughly with olive oil.
- 3 Grease the grill with olive oil and place the meat on the grill. Fry for 5 minutes on one side and the same on the other.
- 4 Sprinkle salt and pepper on a cutting board and stir.
- 5 Dredge the browned meat thoroughly, dusting and pressing the salt and pepper into the beef.
- 6 Return the meat to the grill (you can sprinkle more salt on top) and cook for 7 minutes on each side.
- 7 Let the meat rest for 10 minutes, then slice and drizzle with olive oil. Serve with lemon wedges.
Roast beef is a classic dish of English cuisine. But during spring picnics, we invite you to try this dish in a different version by cooking roast beef on the grill.
Not every cut of meat is suitable for cooking roast beef. Most often they take thick and, as well. It’s not scary if the meat cut contains layers of fat. When cooked for a long time, they will saturate the meat with juices and enhance the beef taste.
As a rule, roast beef requires long baking or stewing. But grilled roast beef is a special dish. The meat turns out a little tougher than when baked, but retains its taste, aroma, acquires a “smoky” aroma and a fried crust.
However, grilling roast beef has its challenges. Keep in mind that cooking on a charcoal grill is extremely difficult. Firstly, it will take several hours to cook the meat (from 2-3 to 5-6 hours depending on the size of the piece). Secondly, throughout this time you will have to maintain the desired temperature in the grill. It should be small and remain within 130 - 80 degrees. Agree, this will not be easy with a charcoal grill. A gas grill is another matter, where you can set the required temperature and only check it occasionally.
To cook roast beef on the grill, you need to take into account some of the subtleties of preparing this dish.
Marinade
Since roast beef is baked whole without cuts or punctures, the meat fibers should be softened first. To do this, the meat must be kept in the marinade for about a day. There is no need to come up with complex marinades with lots of spices and seasonings. Your task is to soften the meat, not change its taste. It will be enough to mix lemon juice, pepper, salt and grease the meat on all sides with this mixture and put it in the refrigerator overnight.
Keeping in shape
Grilled roast beef is best cooked in foil. However, before placing it on the grill, the meat should be tied with a cooking tourniquet, giving it a “barrel” shape, and then placed in a “bed” of foil. This way the juices won’t leak out and the meat won’t swell into a shapeless piece.
Selecting the temperature
We have come to the most important point in preparing roast beef on the grill. The right temperature helps cook classic roast beef, preserving the juiciness and flavor of the meat. But maintaining the right grill temperature is not easy. A gas grill (ideally with a lid) is better suited for these purposes.
Before grilling the roast beef, light the coals on one side for maximum heat. The second side should be at medium temperature. Fry the meat on all sides in the area of maximum heat, just a few minutes (to brown the crust).
Now cover the meat with foil and send it to the second side of the grill, where the temperature is lower. will languish here for several hours. Remember to monitor the temperature of both the grill and the meat itself. For this you will need. Rest the meat until its temperature reaches 65 degrees. Then the roast beef will be medium rare, and the inside will be juicy and pink.
Our advice: It is often recommended to place a container of water there when cooking roast beef on the grill. This simple technique allows you to control the heat level and prevent the meat from drying out. By the way, you can add rosemary sprigs or dry red wine to the water. This will give the roast beef a special aroma and taste.
