Ginger Beef Roast with Orange and Cantaloupe Salad

This recipe is perfect for a patio party – it serves many and the beef roast cooks unattended on the barbecue while you enjoy yourself.

RatingDifficultyBeginner

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Yields1012 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 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)

1

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.

2

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.

3

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.

4

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).

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)

Directions

1

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.

2

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.

3

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.

4

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).

Ginger Beef Roast with Orange and Cantaloupe Salad
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