Beef With Bell Pepper Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Summer | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Dry red wine |
| 1/4 | c | Lime juice |
| 1 | Onion, sliced | |
| 1 | Garlic clove, pressed | |
| 1 | T | Soy sauce |
| 1/8 | t | Pepper |
| 1 | Boneless, 2-pound beef top | |
| sirloin roast | ||
| 1 | Jar, 7-ounce roasted red | |
| bell peppers drained | ||
| 1 | 6-ounce tomato paste | |
| 1/4 | c | Dijon mustard |
| 1/4 | c | Red wine vinegar |
| 2 | T | Brown sugar |
| 2 | T | Olive oil |
| 1 | Garlic clove, crushed | |
| 1 | t | Worcestershire sauce |
| 1/2 | t | Hot sauce |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 738
Calories From Fat: 281
Total Fat: 32.1g
Cholesterol: 0mg
Sodium: 4993.3mg
Potassium: 2747.2mg
Carbohydrates: 86.3g
Fiber: 12.3g
Sugar: 52.3g
Protein: 20.2g