Slow-grilled jerk beef with mango chimichurri recipe

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.