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Beef with Bell Pepper Sauce

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Summer

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
BELL PEPPER SAUCE
  • 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

Directions:

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