Here's a roast that's less expensive than a premium rib eye but when very thinly sliced across the grain is tender and full of beef flavour. You can also follow this method with a similar-size eye of round oven roast. Indirect heat is an option if you don't have a rotisserie on your barbecue.
- Portion size 12 servings
- Credits : Get Grilling: Summer 2007
MethodIn large bowl, mix garlic, onion, bourbon, oil, vinegar, mustard, pepper and salt. Add roast, turning to coat. Cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.) Remove from marinade, brushing any bits back into bowl.
Follow manufacturer's instructions for using rotisserie. Or for 3-burner barbecue, remove grill racks. Place drip pan along centre of barbecue. Pour water into pan to depth of 1 inch (2.5 cm). Heat barbecue to medium-high. Turn centre burner off.
Clamp end of roast with rotisserie fork. Insert spit through fork and centre of meat. Clamp other end of roast with rotisserie fork. Position on barbecue with roast centred over drip pan. Start rotisserie motor. Close lid and grill over medium heat for 1 hour.
Meanwhile, pour marinade into small saucepan and bring to boil; reduce heat and simmer, stirring, until liquid is evaporated but mixture is still juicy, about 5 minutes.
In blender, pur?boiled marinade; spread over roast. Grill until meat thermometer inserted into centre registers 140°F (60°C) for medium-rare or 155°F (68°C) for medium, about 30 minutes.
Transfer roast to cutting board; pull out forks and spit. Tent with foil and let stand for 20 minutes before slicing thinly.
Nutritional facts Per serving: about
- Sodium 191 mg
- Protein 43 g
- Calories 303.0
- Total fat 12 g
- Cholesterol 95 mg
- Saturated fat 4 g
- Total carbohydrate 2 g
- Iron 26.0
- Folate 8.0
- Calcium 1.0