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Good, healthy recipes for lean beef on the grill are really quite hard to find. Especially for grilling, we tend to want plenty of fat on our cuts of beef, because it adds to the moisture and flavor of the meat. Unfortunately, it can be a bit hazardous to the health if too much is consumed. There are some cuts of beef that are naturally lean, such as flank, tenderloin or filet, boneless chuck (which comes from the area behind the neck or above the shoulders), or the top and bottom rounds which are the cuts just below the rump. But you can trim away much of the fat from your cut of meat, which will make it much leaner.
The use of marinades can, and are used to give flavor and moisture when grilling lean cuts of beef. One of a marinade’s most important functions is to help tenderize tougher cuts of beef.
What you use to grill your meat is up to you. The convenience of a gas grill is definitely a plus, but I prefer the good old fashioned charcoal briquettes. The flavor added to the meats is beyond compare.
These recipes I have used for several years with great success for family barbeques as well as outdoor dinner parties. I think you’ll like them as much as we do.
Sweet and Spicy Heavenly Kabobs
- 2 pounds ground round from your meat grinder
- 1 egg white
- ¼ cup fruit juice (preferably from the fruit used for kabobs)
- 1 clove minced garlic (Here are some great garlic presses for you!)
- 2 tablespoons vinegar 3 tablespoons brown sugar
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ¼ cup olive oil (Here’s some olive oil dispensers you may like)
- 1 can pineapple chunks
- 6 fresh or 1 can apricot halves
- 2 pears cut into chunks
Combine ground round, egg white, 2 tablespoons of juice and the garlic and mix well. Roll into at least 2 inch balls, and set aside to place on skewers. The way that I arrange them is 1 meatball, 1 each of the fruit. Then do over once again. Top off with a meatball injected with a meat injector.
Combine vinegar, brown sugar, spices, oil and the rest of the juice. Brush kabobs well and periodically throughout cooking. Cook 5-8 minutes on each side.
- 2 large flank steaks
- 1 bottle A-1 Steak sauce
- Marinade for a couple of hours. While meat is marinading:
3 green bell peppers – cut into strips
3 red peppers – cut into strips
2 medium onions sliced very thin (Here are some great onion choppers for you!)
10-12 flour tortillas
2 cups of medium or sharp cheddar cheese
Place veggies in the middle of a strip of aluminum foil. Bring up the ends and carefully fold down to the veggies, then fold up from the sides. It takes about 20 minutes to cook the veggies (10 minutes each side). After turning the veggies, put on the flank steaks and cook about 3-4 minutes each side. After meat is cooked, place on a cutting board and slice into thin diagonal strips. (Here’s some awesome spiralizers to use!)
Stuff your tortilla and they are ready to eat.
Recommended reading: Best Mexican Cookbooks
The Easy to Eat Barbeque Steak Sandwich
Every once in a while I can find a large enough round steak to cut into four pieces; if not, I buy 2 small ones and cut each in half. I marinade for about an hour in A-1 (but you can use any that you prefer). I then take my meat tenderizing hammer and tenderize both sides. Sometimes you can buy already tenderized round steaks, but I have found they don’t marinade as well. Cook on hot coals for about 3 minutes each side. They make a delicious steak sandwich, and very easy to eat.
Barbeque Pot Roast
1 – 4 pound rump roast
Salt and pepper to taste (Check out our recommended salt and pepper grinder sets!)
2 stalks of celery
2 large carrots cut in chunks
2 small onions quartered
2 small tomatoes quartered
2 small potatoes, peeled and quartered
Season roast with salt and pepper and then brown over low coals. This takes about 25 minutes. Then take a long strip of aluminum foil. In the very middle put some A-1 sauce (or sauce of your choice) and put the roast on the sauce.. Cover the roast with the veggies then bring the ends of the foil up and fold down. Fold the sides up. Place this over low coals and cook for 1 ½ – 2 hours. Very Good!
Recommended reading: Best Grilling Cookbooks
Pot Roast on the Grill
I got this recipe from a friend of mine. I had never seen a pot roast cooked this way. My family loves it. It takes a cast-iron pot.
4 pound roast (remember – lean)
1 tablespoon olive oil
2 cups beef stock
1 teaspoon salt
Cracked pepper to taste
6 medium potatoes cut-up
6 carrots cut-up
6 tomatoes peeled and quartered
½ pound fresh button mushrooms
Put the cast-iron pot on the grill over hot coals and let it get hot. Add olive oil. Brown meat. Add beef stock salt and pepper. Cover and simmer about two hours. Lift lid and add remaining ingredients and cook until tender – about 45 minutes.
Lean beef can be cooked on the grill just about any way that you cook it on the conventional kitchen stove; you just need to be a little inventive.
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