Charred outside, perfectly pink inside! Seasoned to bring out the best in the beef!
1 lb Angus inside round roast beef
1 tbsp olive oil
1 tsp minced garlic
1/4 tsp fresh chopped rosemary
1 tbsp hoisin sauce
1 tsp Montreal steak spice
1/4 tsp ground coriander seed
First, take a paper towel a pat dry the beef. Then rub it all over with the olive oil. Combine the garlic, rosemary, hoisin, steak spice and coriander seed and mash together. Coat the roast with this blend, cover tightly with plastic wrap and refrigerate for 8 hours.
After 8 hours take the meat out of the fridge and leave on the counter for 1 hour. Heat the barbeque to 400°F and sear the beef 5-10 minutes. Move it to the cooler side of the grill, lower the heat to 350°F and cook another 18 minutes or until the internal temperature reaches 125°F.
Remove from heat and cover with foil. Rest 10-15 minutes before slicing.
The sugar content of the hoisin helps caramelize the meat but doesn't give it an asian flavour. It simply bolsters the taste of the beef.
Excellent alongside this Red Onion Lotus Flower!
Recipe here↓
https://hotandcoldrunningmom.blogspot.com/2022/05/red-onion-lotus-flower.html
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