Recipe - Beef With Bell Pepper Sauce

1 One half cup Dry red wine
One fourth cup Lime juice
1 small Onion; cut or sliced up
1 Garlic clove; pressed
1 tablespoon Soy sauce
1/8 teaspoon Pepper
1 Boneless; (2pound) beef top
sirloin roast

BELL PEPPER SAUCE
1 Jar; (7ounce) roasted red
bell peppers, drained
1 cn (6ounce) tomato paste
One fourth cup Dijon mustard
One fourth cup Red wine vinegar
2 tablespoon Brown sugar
2 tablespoon Olive oil
1 Garlic clove; crushed
1 teaspoon Worcestershire sauce
One half teaspoon Hot sauce

Recipe By : Southern Living

Combine first 6 ingredients in a shallow dish or heavyduty ziptop plastic
bag; add roast, and cover or seal. Chill 8 hours, turning meat
occasionally. Prepare fire by piling charcoal or lava rocks on 1 side of
grill. Place a drip pan on other side of grill. Remove roast from marinade,
discarding marinade; place over drip pan.

Grill, covered with grill lid, over mediumhigh heat (350° to 400°) about
25 minutes on each side or until desired degree of doneness, basting with
Three fourths cup Bell Pepper Sauce the last 15 minutes. Serve with remaining sauce.
Makes 6 servings.

Bell Pepper Sauce: Process all ingredients in an electric blender until
smooth, stopping once to scrape down sides. Makes 1 Three fourths cups.
Southern Living Website

Posted to MCRecipe Digest V1 #1039 by Suzy Wert SuzyWert@aol.com on Jan
23, 1998