5 pounds rolled roast
-----the marinade-----
1/2 cup olive oil
1/4 cup lime juice
1/4 cup Dijon mustard
1/2 cup Chablis
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
1 teaspoon cumin
1 tablespoon fresh ground black pepper
6 garlic cloves*
-----the glaze-----
2 tablespoon olive oil
1/3 cup lite soy sauce
3/4 cup honey
1 tablespoon fresh ginger -- grated
1 large garlic clove -- minced
2 tablespoon lemon juice
3/4 tablespoon crushed Thai chili peppers
Instructions:
*Sliver the garlic cloves into 20-25 pieces. MARINADE: Combine first
eight ingredients in a mixing bowl, stir well and pour into a durable
plastic bag. With the tip of a sharp knife, penetrate the outer skin
of the roast and insert the slivered garlic cloves. Add beef to the
bag, seal and turn to thoroughly coat. Let stand a minimum of 1 1/2
hours, turning several times. THE GLAZE: Add honey to sauce pan, heat
gently. Add all other glaze ingredients, stir frequently. DO NOT BRING
TO A BOIL! Remove from heat. PREPARATION: Preheat grill to minimum
325F. Remove beef from marinade, reserve for future use. Set beef
on rack. Insert meat thermometer so that probe is in the center of
the meat. Cover with tinfoil tent and place on grill or spit. For
rare meat, roast for 33 minutes per pound or up to an internal temperature
of 140F for rare meat, 160F for medium. GLAZE after 30 minutes. Remove
foil for last 1/2 hour. Remove from grill and let stand for fifteen
minutes before slicing thinly. Remaining glaze can be re-heated and
used as a sauce. Garnish with greens and serve with asparagus and
new small potatoes.
