Best 9 Cuban Grilled Chuck Beef Roast With Grilled Sweet Potatoes And Black Beans Recipes

CUBAN STEAK WITH BLACK BEANS AND RICE

Steps:

• Preheat a grill to medium high. Combine 2 tablespoons olive oil, the garlic, 1 teaspoon each cumin and oregano and the lime juice in a small baking dish. Add the steak, turn to coat and season well with salt and pepper; set aside at least 10 minutes.
• Meanwhile, combine the black beans with their liquid, the rice, 1 cup water, the remaining 1/2 teaspoon each cumin and oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium saucepan. Bring to a boil over high heat, stirring occasionally to prevent sticking. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the heat and set aside.
• Combine the bell peppers, onion, remaining 2 tablespoons olive oil and a big pinch each of salt and pepper in a large bowl. Grill the peppers and onion, turning occasionally, until browned in spots and crisp-tender, 4 to 5 minutes. Return to the bowl, add the olives and toss. Grill the steaks until browned, about 3 minutes per side for medium rare; transfer to a cutting board.
• Fluff the rice and divide among plates. Slice the steak and serve with the rice, vegetables and lime wedges.

GRILLED CUBAN PORK PRESSED SANDWICHES

Steps:

• Between pieces of plastic wrap, gently pound pork with flat side of meat mallet until very thin. Place in glass baking dish. In small bowl, mix dressing, lime peel and oregano. Spread over pork; turn pork to coat. Let stand while heating contact grill.
• Heat closed medium-size contact grill for 5 minutes. Position drip tray to catch drippings. Place pork on grill. Close grill; cook 5 to 6 minutes or until no longer pink in center. Meanwhile, place cheese on cut sides of roll bottoms; top with ham, pleating to fit. Spread mustard and pickle relish on cut sides of bun tops. Place grilled pork on ham; place roll tops, relish sides down, on pork. Press down firmly on tops of sandwiches (sandwiches are thick).
• Carefully wipe off grill plates; spray with cooking spray. Place sandwiches on grill. Carefully close grill so tops of rolls don't slip off sandwiches. Gently press top of grill until sandwiches are compressed. Cook 3 to 4 minutes or until rolls are toasted and cheese is melted.

GRILLED SWEET POTATOES

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.
• Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.

MARINATED GRILLED CHUCK ROAST RECIPE

Steps:

• Gather the ingredients.
• Whisk the balsamic vinegar, olive oil, shallot, garlic, parsley, Dijon, sugar, beef bouillon, salt, pepper, and meat tenderizer in a bowl. Add 1/2 cup of water and stir again.
• Score the chuck roast with a sharp knife making 6 or 7 large cuts all over one side of the meat.
• Add the marinade to a plastic bag and then add the steak. Seal the bag and massage the marinade into the steak. Place it on a plate to catch any drips or leaks and refrigerate for at least 6 hours, ideally overnight. You can even marinate for up to 24 hours. Since the meat is so thick it will not break down easily.
• Prepare a gas or charcoal grill for indirect heat. Adjust the heat on the active burner to medium-high heat (400 F to 475 F). Sear both sides of the meat over the hot side of the grill, flipping halfway through cooking time, about 10 minutes total.
• Move the meat to the cooler side of the grill, close the lid, and continue to cook to your liking or until the meat registers 130 F to 140 F (medium-rare) on an instant thermometer or probe, 20 to 30 minutes longer. You can also throw in a few wood smoke chips on top of the burners or charcoal for a nice smoky flavor.
• Remove the roast from the grill and allow to rest loosely covered with foil, about 10 minutes. Slice against the grain (do the best you can, the grains can change across the meat due to the configuration of the muscle). Serve with your favorite sauce like chimichurri . Enjoy.

GRILLED CHUCK ROAST

Steps:

• Combine the butter, blue cheese, chives, and pepper in a dish. Mash the butter mixture with a fork.
• Transfer the butter mixture to a 12-inch long sheet of plastic wrap or wax paper.
• Roll the butter into a log and twist the ends of the wrapper. Chill in the refrigerator for 1 to 2 hours or until firm.
• Combine all the marinade ingredients in a resealable bag.
• Add the steak and seal the bag. Refrigerate for 4 to 6 hours or overnight.
• Prepare the grill with two zones. One zone should be at high heat, and the other zone should be medium heat. Skip the two-zone step if you have a pellet grill, as you will simply turn the heat down when it is time.
• When the grill is hot, remove the steak from the marinade and toss the marinade out.
• Pat the roast dry with a paper towel. Brush both sides with oil and season it with salt and pepper.
• Place the roast on the hot grill over direct heat. Grill for 3 to 4 minutes per side until there is a brown char on each side.
• Transfer the roast to the medium heat zone (or turn your pellet grill down to medium heat).
• Cover the grill and cook for an additional 10 to 20 minutes. Flip halfway through the grill time.
• Grill the chuck roast until it reaches your desired doneness. Medium-rare is 130°F, medium is 135°F, medium-well is 140°F, well-done is 145°F to 147°F.
• When the roast reaches your desired doneness, remove it from the grill, cover it with a sheet of aluminum foil and let it rest for about 5 minutes.
• Serve the roast with slices of blue cheese compound butter and allow the butter to melt on top of the roast.

ROASTED SWEET POTATO, BLACK BEAN, AND CHORIZO BREAKFAST BOWLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine sweet potatoes, olive oil, cumin, and salt in a medium bowl. Spread evenly on the prepared baking sheet.
• Roast in the preheated oven, stirring after 10 minutes, until browned and cooked, 18 to 20 minutes total.
• Meanwhile, combine black beans, cumin, salt, and garlic powder in a small saucepan over medium-low heat. Heat until warmed through, 8 to 10 minutes. Keep warm.
• Brown chorizo in a large skillet over medium-high heat, breaking up any large clumps, for 5 to 6 minutes. Transfer chorizo to a paper towel-lined plate using a slotted spoon. Reserve about 1 tablespoon grease in the skillet, adding butter as needed to make up the difference.
• Crack eggs into the skillet and cook until whites are set and yolks reach the desired doneness, 3 to 5 minutes.
• Divide sweet potatoes, drained black beans, chorizo, and avocados between 4 bowls. Top each bowl with an egg.

GRILLED CHUCK ROAST WITH VEGETABLES.

Steps:

• Pop tab of tomato juice, add through opening brown sugar, celery salt, garlic powder, pepper, and salt--shake it up.
• Pierce roast several times and put into ziplock bag.
• Pour tomato juice marinade over beef chuck roast.
• Refrigerate for at least 5 hours.
• Preheat grill for 10 minutes if it is a gas grill, or if it is a charcoal grill try to get coals to MEDIUM HIGH fire.
• Discard marinade from roast.
• Grill roast at MEDIUM HIGH directly on grate with hood down until well seared, about 20 minutes.
• Line foil pan with enough foil so that later you can SEAL it.
• In small bowl, mix beef broth, thyme, and salt.
• Place seared meat, veggies, and garlic in pan; pour broth mixture over all.
• SEAL with foil, grill for about 75 minutes-hood down.
• Remove roast, let rest for 10 minutes, and then slice meat and serve with veggies.

GRILLED CUBAN SANDWICH

Steps:

• Assemble the sandwich.
• Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread.
• Wrap the sandwich in foil.
• Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil.
• Press and grill the sandwich.
• Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.
• Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side.
• Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown.
• Slice and serve.
• Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles). Place on a large platter and serve while still hot.
• NOTES:.
• The loaf sandwich can be prepared and wrapped in foil a few hours in advance. Press and grill right before serving.
• Instead of plan mustard I like to mix mustard, mayonnaise and some cayenne pepper together to give it a little more flavor.

CUBAN GRILLED CHUCK BEEF ROAST WITH GRILLED SWEET POTATOES AND BLACK BEANS

Steps:

• Rub chuck roast on both sides with meat tenderizer then place on platter to rest.
• Add toasted cumin, adobo, minced garlic, onion powder, and ground peppercorn medley, red pepper flakes, and dark brown sugar; mix well.
• Coat both sides of chuck roast and place uncovered in refrigerator for 30 minutes to 1 hour.
• While roast is resting start sweet potatoes. Peel and quarter sweet potatoes.
• Fill a 4-quart pot 2/3 with water and add salt. Place on medium-high heat.
• Add peeled and quartered sweet potatoes and cook for 10 minutes.
• Remove from pot and place on foil-lined pan. Drizzle with garlic flavored olive oil and sprinkle with fresh cilantro and dark brown sugar. Set aside.
• Using a charcoal grill, build a medium-hot fire on one side of grill to place roast. Then place aluminum foil with sweet potatoes on side without fire. Make sure you poke at least 12 holes in foil so smoke and heat get to all potatoes. Close cover and grill for 7 minutes.
• Then turn chuck roast and grill another 7 minutes. Turn potatoes each time you turn roast. Potatoes need to be fork tender so they may need an extra few minutes.
• Remove roast to a baking sheet tent with foil and place in a 375 degree preheated oven to bake for 20-30 minutes.
• If you like your meat medium to well, you may want to leave in oven longer. We like it pink in the middle remove from oven to rest. Place sweet potatoes and black beans in large bowl add the juice of one lime and fresh cilantro and toss gently.
• Remove tent from roast and slice on the diagonal place in center of platter spoon sweet potatoes and bean mixture around sliced roast and squeeze the juice of 1 lime over entire platter. Cut 2 limes into quarters and place over and around dish.