A tender cut of beef, such as sirloin, can be grilled, sliced and topped with a zesty orange barbecue sauce to serve right away on crusty rolls. Or grill it ahead, slice and reheat on the barbecue or in the oven.
- Portion size 8 servings
Ingredients
Orange barbecue sauce:
Method
Heat 1 burner of 2-burner barbecue, or 2 outside burners of 3-burner barbecue, to medium (250° to 300°F/120° to 150°C). Brush roast with oil; sprinkle with salt and pepper. Place on greased grill over unlit burner; close lid and cook, adjusting heat if necessary to maintain temperature, for about 2 hours or until meat thermometer inserted in centre registers 140°F (60°C) for rare, or for about 2-1/2 hours or until 150°F (65°C) for medium-rare.
Orange Barbecue Sauce: Meanwhile, in saucepan, heat oil over medium heat; cook onion, garlic, paprika, chili powder, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Add tomatoes, tomato paste, sugar, vinegar, orange rind and juice, and mustard; mash with potato masher. Bring to boil; reduce heat and simmer, stirring occasionally, until thickened and reduced by one-third, about 40 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 5 days.)
Transfer roast to cutting board; tent with foil and let stand for 10 minutes. Carve into thin slices. (Make-ahead: Place in roasting pan and pour sauce over top; cover and refrigerate for up to 1 day. Reheat in 350°F/180°C oven or over medium-low heat until hot, about 20 minutes.) Serve on rolls with sauce.
Nutritional facts <b>Per serving:</b> about
- Sodium 806 mg
- Protein 40 g
- Calories 503.0
- Total fat 14 g
- Cholesterol 77 mg
- Saturated fat 3 g
- Total carbohydrate 55 g
%RDI
- Iron 52.0
- Folate 36.0
- Calcium 12.0
- Vitamin A 18.0
- Vitamin C 43.0
