Rotisserie Roast Beef with Apple Onion Salsa

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junio 18, 2015

The flavourful mustard paste here is great used as a rub on your favourite roasts or steaks before grilling. Rotisserie roast the beef or cook on the grill by indirect heat roasting.
[timer length=90]90 Minutes[/timer]

  • Prep: 10 mins
  • Cook: 1 hrs 30 mins
  • 10 mins

    1 hrs 30 mins

    1 hrs 40 mins

  • Productos: 6 Servings


Combine mustard, garlic, Worcestershire, rosemary, oregano, thyme and pepper. Rub all over roast. Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert meat thermometer into middle of roast avoiding spit rod.

Place drip pan containing 1/2-inch (1 cm) water under grill. Heat barbecue to 400°F (200°C), using medium-high heat.

Cook roast in closed barbecue over drip pan, maintaining constant heat, until thermometer reads 145°F(63°C) for medium-rare (about 20 min/lb or 45 min/kg).

Transfer roast to cutting board; tent with foil for 10 to 15 minutes. Carve into thin slices and serve with Apple Onion Salsa.

Apple Onion Salsa: In medium bowl, combine 1 large McIntosh apple, cored and finely diced, 1 Roma tomato, seeded and diced, 1/3 cup (75 mL) chopped green onion, 2 tbsp (30 mL) EACH apple cider vinegar and chopped cilantro or parsley, 1 tbsp (15 mL) horseradish, 3 to 4 tsp (15 to 20 mL) finely minced fresh or pickled jalapeño peppers or to taste, 1 clove garlic, finely minced and salt and pepper to taste. Mix well; let stand 30 minutes. Makes about 1 3/4 cups (425 mL).


½ cup (50 mL) Dijon mustard

3 cloves garlic, finely minced

1 tsp (5 mL) Worcestershire sauce

1 tsp (5 mL) dried rosemary

1 tsp (5 mL) oregano

1 tsp (5 mL) thyme

½ tsp (2 mL) freshly ground pepper

2 lb (1 kg) evenly shaped boneless Premium Beef Rotisserie Oven Roast (Top Sirloin, Rib Eye or Strip Loin)


Información nutricional

Proteínas29 g
Grasas Totales7 g