2 Open Prairie® Natural* Angus beef shoulder tender petite roasts (8 to 12 oz each)
2 teaspoons brown sugar
1/2 teaspoon salt
2 medium red or yellow bell peppers, cut into quarters
Salt and ground black pepper, to taste
1/3 cup pimiento-stuffed green olives, chopped
Chopped fresh cilantro (optional)
1/3 cup sherry wine vinegar
1/4 cup olive oil
1 tablespoon smoked or sweet paprika
2 garlic cloves, minced
Combine marinade ingredients in small bowl. Place Open Prairie Natural Angus beef roasts and 1/3 cup marinade in food-safe plastic bag; turn roasts to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours. Stir brown sugar and 1/2 teaspoon salt into remaining marinade; cover and reserve in refrigerator.
Remove roasts from marinade; discard marinade. Place roasts in center of grill over medium, ash-covered coals; arrange bell peppers around roasts. Grill roasts, covered, 14 to 18 minutes for medium rare to medium doneness, turning occasionally. Grill peppers 9 to 12 minutes or until tender, turning occasionally.
Transfer roasts to carving board; tent loosely with aluminum foil. Let stand 5 minutes. Carve roasts across the grain into slices; season with salt and black pepper, as desired. Serve beef with peppers. Drizzle with reserved marinade; sprinkle with olives. Garnish with cilantro, if desired.