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INGREDIENTS
| 1/2 cup |
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125 mL |
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EACH soy sauce and rice vinegar |
| 1/4 cup |
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50 mL |
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liquid honey |
| 1 tbsp |
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15 mL |
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Asian chili sauce |
| 2 tsp |
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10 mL |
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EACH sesame oil and finely shredded gingerroot |
| 4 lb |
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2 kg |
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Beef Rotisserie Roast (Cross-Rib, Inside Round, Outside Round, Sirloin Tip) or Premium Rotisserie Roast |
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Tropical Salsa (recipe follows) |
PREPARATION TIME: 10 min
COOKING TIME: 2 h (minimum)
MARINATING TIME: 2 h (minimum)
DIRECTIONS
1. In large resealable freezer bag or bowl, combine soy sauce, vinegar, honey, chili sauce, sesame oil and gingerroot. Pierce roast numerous times with long fork and add to bag; seal tightly and refrigerate 12 to 24 hours for Rotisserie Roast OR 2 to 4 hours for Premium Rotisserie Roast. Discard marinade.
2. Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Preheat barbecue to medium-high (400°F/200°C). Cooking with rotisserie: insert spit rod lengthwise through centre of roast; secure with holding forks. Cooking without rotisserie: Place roast on grill over drip pan moved to one side. Turn off the burner under roast.
3. Insert meat thermometer into middle of roast avoiding spit rod (if using). With constant heat and closed barbecue, cook over drip pan until thermometer reads 155°F (68°C) for medium (about 25 min per lb/500 g). Remove to cutting board; tent with foil for 10 to 15 minutes to allow temperature to rise 5°F (3°C). Cut into thin slices across the grain. Serve warm with Tropical Salsa.
TROPICAL SALSA:
In blender, purée 1 peeled pitted mango. Stir in 1/2 cup (125 mL) crushed pineapple, 1 tbsp (15 mL) EACH chopped fresh mint or coriander, granulated sugar, rice vinegar and 1 1/2 tsp (7 mL) Asian chili sauce. Season with salt and pepper to taste.
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NUMBER OF SERVINGS: 16 SERVINGS
NUTRITION INFORMATION PER SERVING
| 167 Calories |
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6 g Fat |
| 22 g Protein |
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6 g Carbohydrates |
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A source of Iron (11 % RDI)
and an excellent source of Zinc (39 % RDI)
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TIP
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Boneless Rotisserie Roasts are cut and tied in an even shape to promote uniform cooking and easy rotation on the rotisserie. Ranging in size from 4 to 13 lb (2 to 6 kg), they can be cooked on a rotisserie spit or directly on the grill using an indirect cooking method.
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