Marinated Sirloin Roast |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 (3 to 3-1/2 pound) boneless sirloin tip roast, 2-1/2 to 3 inches thick | 1 large onion, coarsley chopped | 2 cloves garlic, minced |
| 1/2 cup firmly packed brown sugar | 1-1/2 cups water | 1/2 cup plus 2 tablespoons soy sauce |
| 1/2 cup catsup | 1/4 cup bourbon | 2 tablespoons vinegar |
| 2 tablespoons Worcestershire sauce | 1 tablespoon lemon juice | 1 teaspoon salt |
| 1/2 teaspoon chili powder | 1/2 teaspoon coarsely ground pepper | 1/2 teaspoon prepared mustard |
| 1/8 teaspoon ground red pepper | ||
| 1 | Pierce roast with a fork in several places, and place in a 3-quart casserole; set aside. |
| 2 | Combine onion and remaining ingredients in container of an electric blender or food processor; cover and process until smooth. Pour marinade over roast. Cover and marinate in refrigerator at least 8 hours, turning occasionally. Remove meat from marinade, reserving marinade. Grill meat 6 inches from medium-low coals 30 minutes on each side or until a meat thermometer registers 140 F (rare) or 150 F (medium rare), basting frequently with reserved marinade. |