Rotisserie Roast Beef with Apple Onion Salsa

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.

Yields6 ServingsDifficultyBeginnerPrep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins
 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)
1

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.

2

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

3

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).

4

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

No Rotisserie? No Problem
5

Use indirect heat to roast: Place roast on grill over drip pan on one side of barbecue. Turn heat off just under the roast. Cook in closed barbecue at constant 400°F (200°C) heat.

Apple Onion Salsa
6

In a 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 jalapeno peppers or to taste
1 clove garlic, finely minced
salt and pepper to taste
Mix well; let stand 30 minutes

 

Ingredients

 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)

Directions

1

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.

2

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

3

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).

4

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

No Rotisserie? No Problem
5

Use indirect heat to roast: Place roast on grill over drip pan on one side of barbecue. Turn heat off just under the roast. Cook in closed barbecue at constant 400°F (200°C) heat.

Apple Onion Salsa
6

In a 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 jalapeno peppers or to taste
1 clove garlic, finely minced
salt and pepper to taste
Mix well; let stand 30 minutes

Rotisserie Roast Beef with Apple Onion Salsa