Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 3 lb top sirloin premium oven roast
- 1 Tbsp. vegetable oil
- 1/4 tsp each salt and pepper
- 8 x Kaiser rolls, halved
- 1 Tbsp. vegetable oil
- 1 sm onion, minced
- 2 clv garlic, chopped
- 1 Tbsp. each paprika and chili pwdr
- 1/4 tsp each salt and pepper
- 1 can (19 ounces) stewed tomatoes
- 1 can (5 1/2 ounces) tomato paste
- 1/3 c. packed brown sugar
- 1/3 c. cider vinegar
- 1 Tbsp. grated orange rind
- 1/3 c. orange juice
- 2 Tbsp. Dijon mustard
Direcciones
- 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 possibly grill it ahead, slice and reheat on the barbecue or possibly in the oven.
- Heat 1 burner of 2-burner barbecue, or possibly 2 outside burners of 3-burner barbecue, to medium (250 to 300 F). 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 hrs or possibly till meat thermometer inserted in center registers 140 F for rare, or possibly for about 2 1/2 hrs or possibly till 150 F for medium-rare.
- Orange Barbecue Sauce: Meanwhile, in saucepan, heat oil over medium heat; cook onion, garlic, paprika, chili pwdr, salt and pepper, stirring occasionally, till softened, about 5 min.
- Add in tomatoes, tomato paste, sugar, vinegar, orange rind and juice, and mustard; mash with potato masher. Bring to boil; reduce heat and simmer, stirring occasionally, till thickened and reduced by one-third, about 40 min. (Make-ahead: Let cold; chill in airtight container for up to 5 days.)
- Transfer roast to cutting board; tent with foil and let stand for 10 min. Carve into thin slices. (Make-ahead: Place in roasting pan and pour sauce over top; cover and chill for up to 1 day. Reheat in 350 F oven or possibly over medium-low heat till warm, about 20 min.) Serve on rolls with sauce.
- Makes 8 servings.
- Tips:Throughout the grilling, you can use an ovenproof meat thermometer inserted in center of roast to gauge doneness and an oven thermometer placed beside roast to determine temperature of barbecue.
- You can also roast in a 500 F oven for 30 min. Reduce heat to 275 F ); roast for about 1 hour or possibly till meat thermometer inserted in center registers 140 F for rare, or possibly for about 11/4 hrs or possibly till 150 F for medium-rare.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 8 servings | |
| Calories 288 | |
| Calories from Fat 57 | 20% |
| Total Fat 6.5g | 8% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 848mg | 35% |
| Potassium 524mg | 15% |
| Total Carbs 50.98g | 14% |
| Dietary Fiber 3.8g | 13% |
| Sugars 16.58g | 11% |
| Protein 7.89g | 13% |
