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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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My family loves this roast during the summer and it's easy too! I found this recipe in the Sunset Barbecue Cookbook. Prep time does not include the overnight marinading time and, to be honest, I don't always marinate this overnight....I've found even just a few hours is enough. Ingredients:
1/3 cup sesame seeds |
1/2 cup salad oil |
1/2 cup soy sauce |
1/3 cup lemon juice |
2 tablespoons white wine vinegar |
1 tablespoon sugar |
2 cloves garlic, minced |
1 medium onion, sliced |
4 lbs cross-rib roasts or 4 lbs sirloin tip roast |
Directions:
1. Toast sesame seeds in a wide frying pan over medium heat until golden (about 3 minutes), shaking pan often.
2. Remove from heat and add oil, soy, lemon juice, vinegar, sugar, garlic and onion.
3. Place meat in a close-fitting bowl; pour marinade over meat, cover, and refrigerate until the next day, turning occasionally.
4. Barbecue meat by indirect heat.
5. lift meat from marinade and drain briefly (reserve marinade); then place on grill directly above drip pan.
6. Cover barbecue and adjust dampers as necessary to maintain an even heat.
7. Cook, basting occasionally with marinade, until a meat thermometer inserted in thickest part register 135° to 140° for rare* (1 1/2 to 1 3/4 hours).
8. Let meat stand for 10 minutes; then cut across the grain into thin slices.
9. *Inmy family, we all like different degrees of'doneness', I've found if I take it out when the temperature on the meat thermometer is 150°, there are fairly well done parts with rarer meat in the middle.
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