Myron Turner of the Queen Street Meat Market in Charlottetown likes to barbecue large cuts just brushed with glaze: “You add crusty flavour on the outside for flair but get the great taste of juicy beef on the inside.”
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2006
Ingredients
Honey Garlic Sauce:
Method
Honey Garlic Sauce: In saucepan, whisk together 1/3 cup (75 mL) water, ketchup, honey, oil, vinegar, mustard, salt and cayenne. Bring to boil over medium-high heat; reduce heat and simmer, stirring occasionally, until consistency of corn syrup, about 5 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)Transfer half of the sauce to bowl; cover and reserve for serving. Brush roast with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning 3 times, until thermometer inserted into centre registers 145°F (63°C) for medium-rare, 40 minutes. Brush with remaining sauce; grill, turning once, until slightly crusty, about 6 minutes.
Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing thinly. Serve with reserved sauce.
Nutritional facts Per serving: about
- Sodium 709 mg
- Protein 21 g
- Calories 236.0
- Total fat 11 g
- Cholesterol 48 mg
- Saturated fat 3 g
- Total carbohydrate 13 g
%RDI
- Iron 14.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 3.0
