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Ингредиенты
- 5 lb Rolled roast
- 1/2 c. Extra virgin olive oil
- 1/4 c. Lime juice
- 1/4 c. Dijon mustard
- 1/2 c. Chablis
- 1 Tbsp. Minced fresh tarragon
- 1 Tbsp. Minced fresh dill
- 1 tsp Cumin
- 1 Tbsp. Fresh grnd black pepper
- 6 x Garlic cloves*
- 2 Tbsp. Extra virgin olive oil
- 1/3 c. Lite soy sauce
- 3/4 c. Honey
- 1 Tbsp. Fresh ginger, grated
- 1 lrg garlic clove, chopped
- 2 Tbsp. Lemon juice
- 3/4 Tbsp. Crushed Thai chili peppers
Инструкции
- *Sliver the garlic cloves into 20-25 pcs. 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 in beef to the bag, seal and turn to thoroughly coat. Let stand a minimum of 1 1/2 hrs, turning several times. THE GLAZE: Add in honey to sauce pan, heat gently. Add in all remaining glaze ingredients, stir frequently. Don't BRING TO A BOIL! Remove from heat.
- PREPARATION: Preheat grill to minimum 325 degrees. Remove beef from marinade, reserve for future use. Set beef on rack. Insert meat thermometer so which probe is in the center of the meat. Cover with tinfoil tent and place on grill or possibly spit. For rare meat, roast for 33 min per lb. or possibly up to an internal temperature of 140 degrees F. for rare meat, 160 degrees for medium. GLAZE after
- 30 min. Remove foil for last 1/2 hour. Remove from grill and let stand for fifteen min before slicing thinly. Remaining glaze can be re-heated and used as a sauce. Garnish with greens and serve with asparagus and new small potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 8 servings | |
| Calories 279 | |
| Calories from Fat 153 | 55% |
| Total Fat 17.32g | 22% |
| Saturated Fat 2.37g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 691mg | 29% |
| Potassium 109mg | 3% |
| Total Carbs 30.34g | 8% |
| Dietary Fiber 0.8g | 3% |
| Sugars 26.78g | 18% |
| Protein 1.5g | 2% |
