This makes a great patio supper and is perfect for a gathering of friends and family. Cooking low and slow, deepens the flavour and gives the roast great colour.
Slow-Grilled Jerk Roast with Avocado Salad
- Prep Time: 15 minutes
- Cook Time: 13 hours +45 minutes (cooking + Marinating)
- Total Time: 14 hours
- Yield: Makes 10 1x
Ingredients
1/3 cup (75 mL) EACH minced onion and oil
1 tbsp (15 mL) EACH fresh lime juice or cider vinegar and packed brown sugar
1 tsp (5 mL) EACH minced garlic, ground allspice, dried thyme and hot pepper sauce
1/2 tsp (2 mL) EACH ground cinnamon, nutmeg, salt, pepper and hot pepper flakes
3-1/2 lb (1.75 kg) Beef Sirloin Tip Oven Roast
10 small flour tortillas or roti
Avocado Salad
2 medium tomatoes, seeded and cut into chunks
2 avocados, cut into chunks
2 tbsp (30 mL) fresh lime juice
1 tsp (5 mL) minced garlic
1/2 tsp (2 mL) hot pepper sauce (approx)
Salt and pepper
Instructions
- Combine onion, oil, lime juice, brown sugar, garlic, allspice, thyme, hot pepper sauce, cinnamon, nutmeg, salt, pepper and hot pepper flakes in large sealable freezer bag. Remove 2 tbsp (30 mL) of the marinade and set aside to use in the Avocado Salad. Pierce roast all over with fork and add to bag, massaging marinade into roast; seal and refrigerate for 12 to 24 hours.
- Fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F).
- Discard marinade from meat; pat roast dry with paper towel. Insert oven-safe meat thermometer into centre of roast. Place roast on grill over drip pan; turn off burner under drip pan. Close lid and cook for about 1-3/4 hours for medium-rare, removing from grill when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
- Avocado Salad: Meanwhile, gently combine tomatoes and avocados in a bowl. Stir in 2 tbsp (30 mL) reserved marinade, lime juice, garlic and hot pepper sauce. Season with salt, pepper and additional hot pepper sauce to taste.
- Transfer roast to cutting board, cover with foil and let rest for 15 minutes. Meanwhile, grill flatbreads over medium heat, for about 1 minute per side, or until warmed and grill-marked. Wrap in a clean towel or foil to keep warm.
- Carve roast thinly across the grain and serve with warm flatbreads and Avocado Salad.
Notes
Carving roast beef across the grain into thin slices optimizes tenderness.
Per 1 cooked portion: about 400 Calories, 38g Protein, 17g Fat, 21g Carbohydrate, 6g Fibre, 340mg Sodium
Excellent Source of: Potassium, Iron, Thiamine, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenate, Phosphorus, Zinc, Selenium, Copper
