Slow-grilled jerk beef with mango chimichurri recipe

Let's make it

Step 1
Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk 2 tablespoons oil, soy sauce, thyme, onion powder, apple pie spice and pepper. Pat roast dry with paper towel; brush all sides with oil mixture and let stand 30 minutes.
Step 2
In food processor, pulse mango, cilantro, parsley, onion, lime juice, garlic, salt and remaining 2 tablespoons oil until slightly chunky, scraping down bowl occasionally. Makes about 1 1/2 cups.
Step 3
Place roast on hot grill rack; cover and cook 6 minutes or until grill marks appear, turning once. Turn off 1 side of grill; place roast over unlit side of grill, cover and cook 1 hour or until internal temperature reaches 135° for medium-rare. Transfer roast to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)
Step 4
Thinly slice roast against the grain; served topped with chimichurri.

Nutrition Info

Approximate nutritional values per serving (3 slices beef, 3 tablespoons chimichurri): 271 Calories, 12g Fat, 3g Saturated Fat, 81mg Cholesterol, 361mg Sodium, 8g Carbohydrates, 1g Fiber, 6g Sugars, 0g Added Sugars, 33g Protein

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