The sweetness of crisp apples and the heat of jalapenos in the quick-and-easy salsa recipe, pair beautifully with grilled beef.
MAKES 6 Servings - PREP TIME 20 min - COOK TIME 1 hr - TOTAL TIME 1 hr 20 min
Ingredients
2 lb (1 kg) Van Osch Boneless Premium Rotisserie Roast (Prime Rib or Top Sirloin)
¼ cup (50 mL) grainy or plain Dijon mustard
3 large cloves garlic, finely minced
1 tsp (5 mL) EACH: Worcestershire sauce and dried rosemary, oregano and thyme (or 1 tbsp/15 mL each fresh)
½ tsp (2 mL) freshly ground pepper
Apple Onion Salsa (recipe below)
1. Insert rotisserie rod lengthwise through centre of roast so that it is balanced; secure with holding forks. In small bowl, combine remaining ingredients to make a thick, spreadable paste. Set roast on spit rod over large bowl or pot; coat roast with mustard paste. Insert meat thermometer into centre of roast, avoiding spit rod. 2. Place roast over drip pan in barbecue preheated to medium-high 400°F (200°C). Close lid; cook 45 to 55 minutes until thermometer reads 155°F (68°C) for medium. For an estimated cooking time chart, refer to the barbecue roasting cooking lesson.
3. Remove to cutting board; cover with foil for 10 to 15 minutes. Slice thinly across the grain. Serve with Apple Onion Salsa.
Apple Onion Salsa
In medium bowl, combine 1 large McIntosh apple, cored and finely diced, 1 Roma tomato, seeded and diced, 1/3 cup (75 mL) chopped green onion, 2 tbsp (30 mL) EACH apple cider vinegar and chopped cilantro or parsley, 1 tbsp (15 mL) horseradish, 3 to 4 tsp (15 to 20 mL) finely minced fresh or pickled jalapeño peppers or to taste, 1 clove garlic, finely minced and salt and pepper to taste. Mix well; let stand 30 minutes. Taste before serving; add herbs or seasonings if needed. Makes about 1-3/4 cups (425 mL).
For the original recipe, click here.