Barbecued Roast Beef on a Bun
Description
Cheap cuts of meat are transformed into tender barbecued roast beef by using Chef John's foolproof method.
Ingredients
•
2 teaspoons kosher salt
•
1 1/2 teaspoons white sugar
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1 1/2 teaspoons freshly ground black pepper
•
1/2 teaspoon cayenne pepper
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1 1/2 pounds boneless top round steak
•
2 tablespoons barbecue sauce
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2 tablespoons apple cider vinegar
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2 teaspoons Dijon mustard
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1/8 teaspoon ground turmeric
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3 cloves garlic, minced
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6 (2 ounce) hamburger buns, split
Directions
1
Mix salt, sugar, pepper, and cayenne for dry rub together and coat beef well on both sides.
2
Place on a rack set on a sheet pan and refrigerate, uncovered, for 12 to 24 hours, flipping over halfway through.
3
Mix barbecue sauce, vinegar, mustard, turmeric, and garlic together for wet rub and reserve.
4
Transfer beef to a dish and pour 1/2 of the wet rub over top. Use two forks to poke the surface all over for about 1 minute. Turn beef over and repeat with remaining wet rub. Spoon any excess on the bottom over the top.
5
Cover and refrigerate for 4 to 12 hours.
6
Preheat a charcoal grill until the briquettes turn white and ashy. Remove meat from the refrigerator, uncover, and scrape off excess wet rub.
7
Grill over hot charcoal until blackened and an instant-read thermometer inserted into the center of the meat reads 120 to 125 degrees F (49 to 52 degrees C), 7 to 10 minutes per side, or to desired doneness. Remove to a foil-lined plate, and quickly wrap up tightly in foil.
8
Let rest for at least 15 minutes, during which time the meat will finish cooking, and end up close to medium-rare.
9
Slice very thinly, toss in the meat drippings and juices left in the foil, and serve on buns.