Directions:
- Make the rub: using a spice grinder or mortar/pestle, crush the black peppercorns and mustard seeds.
- Transfer to a small bowl with the remaining rub ingredients.
- Trim excess fat from roast; brush the meat with Worcestershire sauce and coat evenly with the rub.
- Cover with plastic wrap and refrigerate 8-12 hours.
- Let roast stand at room temperature for 30-40 minutes before grilling.
- Grill the roast over indirect medium heat, keeping the grill’s temerpature between 350° and 375°, until the internal temperature reaches 135° for medium rare, about 2 hours.
- Remove roast from the grill, loosely cover with foil, and let rest for 20-30 minutes.
- The internal temperature will rise 5-10° during this time.
- Cut into 1/2-inch slices; serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.87 Kcal (267 kJ) | ||
| Calories from fat | 42.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 7% | |
|---|---|---|---|
| Cholesterol | 13.4mg | 4% | |
| Sodium | 183.35mg | 8% | |
| Potassium | 92.51mg | 2% | |
| Total Carbs | 2.06g | 1% | |
| Sugars | 1.2g | 5% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 3.63g | 7% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 8.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 250.25 Kcal (1048 kJ) | ||
| Calories from fat | 165.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.34g | 7% | |
|---|---|---|---|
| Cholesterol | 52.49mg | 4% | |
| Sodium | 718.35mg | 8% | |
| Potassium | 362.44mg | 2% | |
| Total Carbs | 8.09g | 1% | |
| Sugars | 4.7g | 5% | |
| Dietary Fiber | 1.4g | 1% | |
| Protein | 14.22g | 7% | |
| Vitamin C | 2.3mg | 1% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 2.9mg | 4% | |
| Calcium | 34.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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