Jerk-style Roast Beef with Avocado Salad

This makes a great patio supper and is perfect for a gathering of friends and family. Our time-test results are based on a roast that was about 7¼-in (18 cm) long x 5½-in (14 cm) wide x 3¾-in (9.5 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as barbecue and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.

Yields10 ServingsDifficultyIntermediatePrep Time15 minsCook Time1 hr 45 minsTotal Time14 hrs
Ingredients
 ⅓ cup (75 mL) EACH minced onion and vegetable 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
 ½ tsp (2 mL) EACH ground cinnamon, nutmeg, salt, pepper and hot pepper flakes
 3½ lb (1.75 kg) Beef Sirloin Tip Oven Roast
 10 large flatbreads, such as roti or flour tortillas
 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
 ½ tsp (2 mL) hot pepper sauce (approx)
 Salt and pepper
Method
1

1. 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.

2. Fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F).

3. 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 1¾ 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). NOTE: see ‘ESTIMATED COOKING TIMES’ chart below for timing estimates for all types and sizes of beef roasts.

4. 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.

5. 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.

6. Carve roast thinly across the grain and serve with warm flatbreads and Avocado Salad.

Tip
2

Carving roast beef across the grain into thin slices optimizes tenderness.

Nutrition
3

Per 1 cooked portion: about 480 Calories, 40g Protein, 18g Fat, 37g Carbohydrate, 550mg Sodium
Excellent Source of: Iron, Thiamine, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenate, Phosphorus, Zinc, Selenium
Good Source of: Potassium, Choline
Source of: Calcium, Vitamin C, Magnesium
High in: Fibre 4.5g Saturated Fat, 0.2g Trans Fat, 2.5g Polyunsaturated Fat, 11g Monounsaturated Fat
Shopping List
4

Onion
Garlic
2 medium tomatoes
2 avocados
2 limes
10 to 12 large flatbreads, such as roti or flour tortillas
3½ lb (1.75 kg) Beef Sirloin Tip Oven Roast
Vegetable oil
Hot pepper sauce
Ground allspice
Dried thyme
Ground cinnamon
Nutmeg
Hot pepper flakes
Salt
Pepper
Brown sugar

Ingredients

Ingredients
 ⅓ cup (75 mL) EACH minced onion and vegetable 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
 ½ tsp (2 mL) EACH ground cinnamon, nutmeg, salt, pepper and hot pepper flakes
 3½ lb (1.75 kg) Beef Sirloin Tip Oven Roast
 10 large flatbreads, such as roti or flour tortillas
 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
 ½ tsp (2 mL) hot pepper sauce (approx)
 Salt and pepper

Directions

Method
1

1. 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.

2. Fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F).

3. 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 1¾ 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). NOTE: see ‘ESTIMATED COOKING TIMES’ chart below for timing estimates for all types and sizes of beef roasts.

4. 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.

5. 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.

6. Carve roast thinly across the grain and serve with warm flatbreads and Avocado Salad.

Tip
2

Carving roast beef across the grain into thin slices optimizes tenderness.

Nutrition
3

Per 1 cooked portion: about 480 Calories, 40g Protein, 18g Fat, 37g Carbohydrate, 550mg Sodium
Excellent Source of: Iron, Thiamine, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenate, Phosphorus, Zinc, Selenium
Good Source of: Potassium, Choline
Source of: Calcium, Vitamin C, Magnesium
High in: Fibre 4.5g Saturated Fat, 0.2g Trans Fat, 2.5g Polyunsaturated Fat, 11g Monounsaturated Fat
Shopping List
4

Onion
Garlic
2 medium tomatoes
2 avocados
2 limes
10 to 12 large flatbreads, such as roti or flour tortillas
3½ lb (1.75 kg) Beef Sirloin Tip Oven Roast
Vegetable oil
Hot pepper sauce
Ground allspice
Dried thyme
Ground cinnamon
Nutmeg
Hot pepper flakes
Salt
Pepper
Brown sugar

Jerk-style Roast Beef with Avocado Salad