Beef with bell pepper sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dry red wine |
| ¼ | cup | Lime juice |
| 1 | small | Onion; sliced |
| 1 | Garlic clove; pressed | |
| 1 | tablespoon | Soy sauce |
| ⅛ | teaspoon | Pepper |
| 1 | Boneless; (2-pound) beef top sirloin roast | |
| 1 | Jar; (7-ounce) roasted red bell peppers, drained | |
| 1 | can | (6-ounce) tomato paste |
| ¼ | cup | Dijon mustard |
| ¼ | cup | Red wine vinegar |
| 2 | tablespoons | Brown sugar |
| 2 | tablespoons | Olive oil |
| 1 | Garlic clove; crushed | |
| 1 | teaspoon | Worcestershire sauce |
| ½ | teaspoon | Hot sauce |
Directions
BELL PEPPER SAUCE
Recipe By : Southern Living
Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add roast, and cover or seal. Chill 8 hours, turning meat occasionally. Prepare fire by piling charcoal or lava rocks on 1 side of grill. Place a drip pan on other side of grill. Remove roast from marinade, discarding marinade; place over drip pan.
Grill, covered with grill lid, over medium-high heat (350° to 400°) about 25 minutes on each side or until desired degree of doneness, basting with ¾ cup Bell Pepper Sauce the last 15 minutes. Serve with remaining sauce.
Makes 6 servings.
Bell Pepper Sauce: Process all ingredients in an electric blender until smooth, stopping once to scrape down sides. Makes 1¾ cups.
Southern Living Website
Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@...> on Jan 23, 1998