Take a trip south of the border with the flavours of lime and smoked chipotles. Great for family meal night!
½ cup (125 mL) fresh lime juice
3 tbsp (45 mL) minced chipotle peppers in adobo sauce
2 tbsp (30 mL) EACH vegetable oil and brown sugar
1 tbsp (15 mL) hot pepper sauce
1 tsp (5 mL) EACH ground cumin and Dijon mustard
2 cloves garlic, minced
3 lb (1.5 kg) Beef Rotisserie Roast (i.e. Sirloin Tip, Outside Round)
1 tsp (5 mL) EACH salt and pepper
Combine lime juice, chipotle peppers, vegetable oil, brown sugar, hot pepper sauce, cumin, mustard and garlic in large sealable freezer bag. Pierce roast all over with fork and add to bag; turn to coat. Seal and refrigerate for 12 to 24 hours. Reserve marinade; pat roast dry with paper towel. Season with salt and pepper.
Place drip pan under grill; add ½ inch (1 cm) water to pan. Preheat barbecue to medium-high (400oF/200oC). Insert spit rod lengthwise through centre of roast; secure with holding forks and place over drip pan. Insert meat thermometer into middle of roast, avoiding spit rod. Cook at constant heat in closed barbecue until meat thermometer reads 140oF (60oC) for medium-rare (about 1 hour).
Transfer roast to cutting board; tent with foil for 10 to 15 minutes. Meanwhile, bring reserved marinade to boil. Carve roast into thin slices and serve with boiled marinade as sauce.
Keywords: Sirloin Tip, Outside Round, Roast Beef, Rotisserie, Dinner Party, Holiday, Christmas, Thanksgiving, Easter, Cook Once Eat Twice, Leftovers