Prep 10 mins
Cook 2 hrs
My family loves this roast during the summer and it's easy too! I found this recipe in the Sunset Barbecue Cookbook. Prep time does not include the overnight marinading time and, to be honest, I don't always marinate this overnight....I've found even just a few hours is enough.
- 1⁄3 cup sesame seeds
- 1⁄2 cup salad oil
- 1⁄2 cup soy sauce
- 1⁄3 cup lemon juice
- 2 tablespoons white wine vinegar
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 medium onion, sliced
- 4 lbs cross-rib roasts or 4 lbs sirloin tip roast
- Toast sesame seeds in a wide frying pan over medium heat until golden (about 3 minutes), shaking pan often.
- Remove from heat and add oil, soy, lemon juice, vinegar, sugar, garlic and onion.
- Place meat in a close-fitting bowl; pour marinade over meat, cover, and refrigerate until the next day, turning occasionally.
- Barbecue meat by indirect heat.
- lift meat from marinade and drain briefly (reserve marinade); then place on grill directly above drip pan.
- Cover barbecue and adjust dampers as necessary to maintain an even heat.
- Cook, basting occasionally with marinade, until a meat thermometer inserted in thickest part register 135° to 140° for rare* (1 1/2 to 1 3/4 hours).
- Let meat stand for 10 minutes; then cut across the grain into thin slices.
- *Inmy family, we all like different degrees of'doneness', I've found if I take it out when the temperature on the meat thermometer is 150°, there are fairly well done parts with rarer meat in the middle.