Grilled Beef Sauce
Description
This recipe features a 5-lb rolled beef roast marinated in a blend of olive oil, lime, Dijon mustard, and garlic. It is grilled with a sweet and savory glaze made from honey, soy sauce, ginger, and Thai chili peppers. The result is a tender, flavorful roast perfect for dinner parties or family meals.Ingredients
Directions
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Sliver the garlic cloves into 20-25 pieces. MARINADE: Combine first eight ingredients in a mixing bowl, stir well and pour into a durable plastic bag. With the tip of a sharp knife, penetrate the outer skin of the roast and insert the slivered garlic cloves. Add beef to the bag, seal and turn to thoroughly coat. Let stand a minimum of 1 1/2 hours, turning several times. THE GLAZE: Add honey to sauce pan, heat gently. Add all other glaze ingredients, stir frequently. DO NOT BRING TO A BOIL! Remove from heat. Preheat grill to minimum 325F (163C). Remove beef from marinade, reserve for future use. Set beef on rack. Insert meat thermometer so that probe is in the center of the meat. Cover with tinfoil tent and place on grill or spit. For rare meat, roast for 33 minutes per pound or up to an internal temperature of 140F. for rare meat, 160F for medium. GLAZE after 30 minutes. Remove foil for last 1/2 hour. Remove from grill and let stand for fifteen minutes before slicing thinly. Remaining glaze can be re-heated and used as a sauce
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chopped fresh tarragon
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chopped fresh dill
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 2752.9kcal
- % Daily Value *
- Total Fat 78.3g121%
- Saturated Fat 12.3g62%
- Cholesterol 0.0mg0%
- Sodium 1269.4mg53%
- Total Carbohydrate 425.9g142%
- Dietary Fiber 63.1g253%
- Sugars 38.2g
- Protein 101.0g202%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
american, beef, black, boiling, chablis, chili, clove, cloves, crushed, cumin, dijon, fresh, garlic, ginger, glaze, grated, grilled, grilling, ground, honey
