| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Summer | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Dry red wine |
| 1/4 | c | Lime juice |
| 1 | sm | Onion; sliced |
| 1 | Garlic clove; pressed | |
| 1 | tb | Soy sauce |
| 1/8 | ts | Pepper |
| 1 | Boneless; (2-pound) beef top sirloin roast | |
| 1 | Jar; (7-ounce) roasted red bell peppers, drained | |
| 1 | cn | (6-ounce) tomato paste |
| 1/4 | c | Dijon mustard |
| 1/4 | c | Red wine vinegar |
| 2 | tb | Brown sugar |
| 2 | tb | Olive oil |
| 1 | Garlic clove; crushed | |
| 1 | ts | Worcestershire sauce |
| 1/2 | ts | Hot sauce |
INSTRUCTIONS
BELL PEPPER SAUCE Recipe By : Southern Living Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add roast, and cover or seal. Chill 8 hours, turning meat occasionally. Prepare fire by piling charcoal or lava rocks on 1 side of grill. Place a drip pan on other side of grill. Remove roast from marinade, discarding marinade; place over drip pan. Grill, covered with grill lid, over medium-high heat (350° to 400°) about 25 minutes on each side or until desired degree of doneness, basting with 3/4 cup Bell Pepper Sauce the last 15 minutes. Serve with remaining sauce. Makes 6 servings. Bell Pepper Sauce: Process all ingredients in an electric blender until smooth, stopping once to scrape down sides. Makes 1 3/4 cups. Southern Living Website Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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