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Grilled Mexican Beef Roast

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  • Prep 10 min
  • Total 1 hr 40 min
  • Servings 12
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Roasts aren't just for winter! Discover the art of cooking an easy and delicious roast — outside!
Created Jul 7, 2010
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  • 3-4 lb (1.5-2 kg) boneless beef sirloin tip roast
  • 1-2 tbsp (15-25 mL) olive oil
  • 1 pkg (35 g) Old El Paso* Fajita or Taco Seasoning Mix


  • 1
    If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
  • 2
    Brush beef with oil; sprinkle evenly with fajita mix (dry). Insert barbecue meat thermometer so tip is in thickest part of beef.
  • 3
    Cover and grill beef over drip pan or over unheated side of gas grill and 4 to 5-inches (10 to13 cm) from medium heat 1 hour 30 minutes to 2 hours or until thermometer reads 140°F /60°C (medium-rare). Cover beef with foil and let stand about 15 minutes.

Expert Tips

  • Tip 1
    Do-Ahead: Grill the roast on the weekend, and you'll have leftovers for salads and sandwiches during the week.

Nutrition Information

No nutrition information available for this recipe
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