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Grilled Sirloin Strip Roast with Barbecue Sauce
Sauce (Yields 3cups)
- 1/2 cup (1 stick) butter
- 1/3 cup water
- 4 tablespoons Worcestershire sauce
- 2 cups ketchup
- 1 medium onion, chopped
- 1 clove garlic, minced
- 4 tablespoons "Woody's" Cook-in Sauce barbecue concentrate
- 1 tablespoon sugar
- 1/4 cup cider vinegar
- Salt and pepper to taste
Meat
- 1 whole, boneless, New York beef strip, trimmed (about 12 to 15 pounds)
- 2 cloves garlic, crushed
- Salt and pepper
- 2 cups French dressing (p. 130 or purchased)
To prepare barbecue sauce, combine all ingredients in saucepan. Bring to boil, then reduce heat and simmer at least 15 minutes.
Rub beef with garlic, salt and pepper. Pour French dressing over and marinate in refrigerator for 2 to 3 hours.
Cook on charcoal grill 45 to 60 minutes. During last 15 minutes of cooking, baste frequently with barbecue sauce. Allow meat to rest 5 minutes before slicing. Serve with additional sauce.
At Spanish Cay the sirloin strip roast was used as the centerpiece entr�e on the splendid dinner buffet served the last night of each weeklong summer house party. Grilled to perfection, the steak was sliced to order on the buffet and served medium rare with some of the sauce ladled over it. The ultimate fix for a BBQ aficionado - magnificent.
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