Provencal Roast of Beef
1/3 C red wine vinegar 2 tbsp. chopped fresh thyme or 2tsp. dried 2 tbsp. chopped fresh rosemary or 2 tsp. dried 2 tbsp. olive oil 1/2 tsp. pepper 2 cloves garlic crushed 1 sirloin tip or rump roast 1 bay leaf 1 strip orange rind, 2 inches long Whisk together vinegar, thyme, rosemary, oil, pepper and garlic. Pour into large plastic bag or glass bowl; add beef, bay leaf and orange rind, turning to coat beef. Seal or cover and refrigerate, turning occasionally, for at least 12 hours or for up to 24 hours. Discarding marinade, place meat on greased grill over medium-high heat; close lid and cook, turning to brown all sides, for 10 minutes. Reduce heat to medium; cook, covered and turning occasionally, for about 1 hour longer or until meat thermometer registeres 140F for rare of 150F for medium-rare. Transfer to cutting board and tent with foil; let stand for 10 minutes before carving. Makes 10 to 12 servings.