Preparation time: 10 minutes
Marinating time: 6 to 8 hours or overnight
Cooking time: 20 to 25 minutes, direct method

• 3 lb. Meyer Beef eye round roast, well-trimmed
• 1 cup dry red wine
• 3 tablespoons red wine vinegar
• 2 tablespoon each coarse-grained mustard and vegetable oil
• 2 cloves garlic, minced
• 1 1/2 teaspoon sugar
• 1 teaspoon coarse ground black pepper

Combine wine, vinegar, mustard, oil, garlic, sugar and pepper in small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Cool. Remove 1/3 cup marinade; refrigerate.

To butterfly roast, make a horizontal cut through the center of the roast to within 1/2 inch of the other side, open like a book. Place in plastic bag; add cooled marinade, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally.

Remove roast from marinade and place on grid over medium coals. Grill 20 to 25 minutes, turning and brushing with reserved marinade occasionally. Roast will be rare to medium in doneness. Allow roast to stand 15 to 20 minutes before carving.

To serve, cut lengthwise through center of roast to separate into two pieces. Carve each piece into thin slices.

Makes 4 (3 oz.) cooked trimmed servings per lb.
167 calories per serving

NOTE: The butterflied roast may also be cooked in a covered cooker (direct method)

See Grilling Guides - Table 1 for cooking time.