MMMMM------------------------THE MARINADE-----------------------------
1/2 c Olive oil
1/4 c Lime juice
1/4 c Dijon mustard
1/2 c Chablis
1 tb Fresh tarragon; chopped
1 tb Fresh dill; chopped
1 ts Cumin
1 tb Fresh ground black pepper
6 cl Garlic *
MMMMM-------------------------THE GLAZE------------------------------
2 tb Olive oil
1/3 c Lite soy sauce
3/4 c Honey
1 tb Fresh ginger; grated
1 lg Garlic clove; minced
2 tb Lemon juice
3/4 tb Thai chilies; crushed
* Sliver the garlic cloves into 20 to 25 pieces.
MARINADE: Combine first eight ingredients in a mixing bowl, stir
well and pour into a durable plastic bag. With the tip of a sharp
knife, penetrate the outer skin of the roast and insert the
slivered garlic cloves. Add beef to the bag, seal and turn to
thoroughly coat. Let stand a minimum of 1-1/2 hours, turning
several times.
THE GLAZE: Add honey to sauce pan, heat gently. Add all other glaze
ingredients, stir frequently. DO NOT BRING TO A BOIL! Remove from
heat.
PREPARATION: Heat grill to minimum 325 F/165 C. Remove beef from
marinade, reserve for future use. Set beef on rack. Insert meat
thermometer so that probe is in the center of the meat. Cover with
tinfoil tent and place on grill or spit. For rare meat, roast for
33 minutes per pound or up to an internal temperature of
140 F/60 C. for rare meat, 160 F/70 C degrees for medium.
GLAZE after 30 minutes. Remove foil for last 1/2 hour. Remove from
grill and let stand for fifteen minutes before slicing thinly.
Remaining glaze can be re-heated and used as a sauce. Garnish with
greens and serve with asparagus and new small potatoes.
