Sesame Beef Roast
|Sesame seeds||1⁄3 Cup (5.33 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|White wine vinegar||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced / pressed|
|Onion||1 Medium, sliced|
|Rib roast/Sirloin tip roast||4 Pound (Cross Rib)|
Toast sesame seeds in a wide frying pan over medium heat until golden shaking pan often.
Remove from heat and add oil, soy, lemon juice, vinegar, sugar, garlic, and onion.
Place meat in a close-fitting bowl; pour marinade over meat, cover, and refrigerate until next day, turning occasionally.
Barbecue meat by indirect heat
Lift meat from marinade and drain briefly then place on grill directly above drip pan.
Cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook, basting occasionally with marinade, until a meat thermometer inserted in thickest part registers 135° to MOT for rare (1 1/2 to 1 3/4 hours).
Let meat stand for 10 minutes; then cut across the grain into thin slices.