A little glaze adds flavour and flair to the outside, but it's the inside that has the great taste of juicy beef.
- Portion size 4 servings
- Credits : Get Grilling: Summer 2007
Ingredients
Honey Barbecue Sauce:
Method
Honey barbecue Sauce: In saucepan, whisk together 1/3 cup (75 mL) water, ketchup, honey, oil, vinegar, mustard, salt and cayenne pepper. Bring to boil over medium-high heat; reduce heat and simmer, stirring occasionally, until consistency of corn syrup, about 5 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)Transfer half of the sauce to bowl; cover and reserve for serving. Brush roast with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning 3 times, until thermometer inserted in centre registers 140°F (60°C) for medium-rare, 40 minutes. Brush with remaining sauce; grill, turning once, until crusty, about 6 minutes.
Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing thinly. Serve with reserved sauce.
Nutritional facts Per serving: about
- Sodium 709 mg
- Protein 21 g
- Calories 236.0
- Total fat 11 g
- Cholesterol 48 mg
- Saturated fat 3 g
- Total carbohydrate 13 g
%RDI
- Iron 14.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 3.0
