Prep: 10 minutes plus standing
Grill: 40 minutes • Serves: 8
1-1/2 teaspoons kosher salt
1-1/2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground red pepper
1 (2-pound) top round beef roast
1 tablespoon canola oil
8 flour tortillas
Garnishes: chopped avocado, cilantro sprigs, crushed red pepper flakes, lime wedges, pomegranate seeds, sautéed diced white onion)
1. In small bowl, stir oregano, salt, paprika, chili powder, garlic powder, sugar, black pepper, cumin and red pepper until well combined. Brush roast with oil and sprinkle with seasoning mixture; let stand 1 hour at room temperature.
2.Prepare outdoor grill for direct grilling over medium-high heat. Place roast on hot grill rack over lit part of grill; cover and cook 12 minutes or until outside is browned, turning occasionally to brown all sides. Move roast over unlit part of grill; cover and cook 25 minutes longer or until internal temperature reaches 135°F.
3.Transfer roast to cutting board; tent with aluminum foil and let stand 10 minutes before slicing. (Internal temperature of roast will rise to 145°F upon standing for medium-rare.) Thinly slice roast across the grain and serve with tortillas and garnishes, if desired.
Approximate nutritional values per serving:
312 Calories, 9g Fat (2g Saturated), 27g Cholesterol,
895mg Sodium, 27g Carbohydrates, 1g Fiber, 31g Protein
Complete this dish with warm black beans & cherry tomatoes, cooked jasmine rice with chopped cilantro and crumbled queso fresco.