Grilled Butterflied Eye Round Roast

1 cup dry red wine
3 tbsp. each coarse grained mustard and vegetable oil
2 garlic cloves, minced
1-1/2 tsp. sugar
1 tsp. coarse grind black pepper
3 to 4 pound beef eye round roast

Combine wine, vinegar, mustard, oil, garlic, sugar and pepper in small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Cool thoroughly. Meanwhile, trim all excess fat from beef eye round roast. To butterfly roast, make a horizontal cut through the center of the roast to within 1/2 inch of the other side. Do no cut through the opposite side. Open roast like a book. Place opened roast 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; reserve marinade. Place roast on grid over medium coats. Grill 20 ro 25 minutes, turning and brushing with reserved marinade occasionally. Roast will be rare to medium in doneness. Remove roast from grill; tent with aluminum foil and allow 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 Four 3 oz. cooked trimmed servings per pound.

The butterflied roast may also be cooked in covered cooker (direct method). Decrease cooking time to 16 to 22 minutes. Turn once; brush with marinade before turning.

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Cajun Country -- New Iberia, Louisiana