Ginger Beef Roast with Orange and Cantaloupe Salad

Name: Ginger Beef Roast with Orange and Cantaloupe Salad
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1012
Ingredients: ½ cup (125 mL) vegetable oil; ½ cup (125 mL) teriyaki sauce; ½ cup (125 mL) EACH finely chopped ginger-root and onion; Grated orange zest and juice of 1 large orange (4 tsp/20 mL zest + 3/4 cup/175 mL juice); 2 tsp (10 mL) hot Asian chili sauce; 2 tsp (10 mL) chopped garlic; 2 tsp (10 mL) sesame oil; 4 lb (2 kg) Beef Rotisserie Roast (Sirloin Tip, Inside Round or Cross Rib); 16 cup (4 L) mixed salad greens; 4 cup (1 L) Salad ingredients: chopped cucumber, cantaloupe chunks, sweet pepper chunks; Citrus Salad Dressing (recipe follows)

in All Recipes, Grilling, Salad, Steak Eating Well, Healthy Choice, Pot Luck

Ginger Beef Roast with Orange and Cantaloupe Salad

Prep Time: 15
Cook Time: 60
Total Time: 115
Serving: 1012

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Directions

Combine vegetable oil, teriyaki sauce, ginger root, onion, orange zest and juice, chili sauce, garlic and sesame oil in large sealable freezer bag. Remove 1 cup (250 mL) of the marinade and set aside to use in Citrus Salad Dressing. Pierce roast all over with fork and add to bag; seal and refrigerate for 12 to 24 hours. Discard marinade; pat roast dry with paper towelling.

Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Preheat barbecue to medium-high (400°F/200°C). Cooking with rotisserie: Insert spit rod lengthwise through centre or roast; secure with holding forks and place over drip pan. Cooking without rotisserie: Place roast on grill over drip pan that is moved to one side; turn off heat under just the roast.

Insert meat thermometer into middle of roast, avoiding spit rod (if using). Cook at constant heat in closed barbecue until thermometer reads 155°F (68°C) for medium (about 30 minutes per lb/500 g). Remove roast to cutting board; tent with foil for 10 to 15 minutes to allow temperature to rise an additional 5°F (3°C). Toss salad greens and ingredients with Citrus Dressing and spoon onto individual plates. Carve roast thinly across the grain; place on top of salad.

Citrus Salad Dressing: In small jar with lid, shake together 1/3 cup (75 mL) olive oil, 1/3 cup (75 mL) cider or white wine vinegar and 1 cup (250 mL) of the reserved marinade; season with salt and pepper to taste. Makes 1-1/2 cups (350 mL).