PROVENCAL ROAST OF BEEF
1/3 cup Red wine vinegar
2 tbsp. Each chopped fresh thyme & rosemary or 2 tsps. each dried
2 tbsps. Olive oil
1/2 tsp. Pepper
2 Cloves garlic, crushed
1 Sirloin tip or rump roast (I used cross rib) 3 lbs.
1 Bay leaf
1 Strip orange rind, 2 inches long
Whisk together first 5 ingredients. Pour into large plastic bag. Add beef, bay leaf and orange rind. Coat beef well. Seal bag and refrigerate, turning occasionally, for at least 12 hours or up to 24 hours.
Discard marinade; place meat on greased grill over medium-high heat; close lid and cook, turning to brown all sides, for 10 minutes. Reduce heat to medium; cook for about 1 hour longer or until meat thermometer registers 140°F for rare or 150°F for medium-rare. Transfer to cutting board and tent with foil; let stand for 10 minutes before carving.
1/3 cup Red wine vinegar
2 tbsp. Each chopped fresh thyme & rosemary or 2 tsps. each dried
2 tbsps. Olive oil
1/2 tsp. Pepper
2 Cloves garlic, crushed
1 Sirloin tip or rump roast (I used cross rib) 3 lbs.
1 Bay leaf
1 Strip orange rind, 2 inches long
Whisk together first 5 ingredients. Pour into large plastic bag. Add beef, bay leaf and orange rind. Coat beef well. Seal bag and refrigerate, turning occasionally, for at least 12 hours or up to 24 hours.
Discard marinade; place meat on greased grill over medium-high heat; close lid and cook, turning to brown all sides, for 10 minutes. Reduce heat to medium; cook for about 1 hour longer or until meat thermometer registers 140°F for rare or 150°F for medium-rare. Transfer to cutting board and tent with foil; let stand for 10 minutes before carving.