Combine all marinade ingredients in a large zipper-style bag. Place bag in a bowl to guard against leakage and add roast. Marinade at least 24 hours in refrigerator — 36 to 48 is
recommended —
prior to grilling.
Remove roast from refrigerator at least
2 – 3 hours prior to grilling to bring to room temperature.
Cook 30 — 35 minutes on a medium grill with lid
closed, turning at least every 5 to 7 minutes. Baste roast generously
with
marinade after each turn.
The oil in the marinade will cause
flare-ups; keep grill lid closed between turns.
The roast is intended to be cooked and served as rare to medium rare,
overcooking will cause
dryness and toughness.
After grilling, allow the roast to “rest”
for approximately 15 minutes prior to slicing, then slice thinly and
enjoy!
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