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Butterflied Rump Roast On The Barbecue

beef - other

1 1/2 pounds boneless rump roast
----Peppery Rub----
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon hot pepper flakes
----Mustard Rub----
2 tablespoons Dijon mustard
2 cloves (1/8 oz) garlic; mashed
1 tablespoon coarse cracked pepper
----Horseradish Rub----
1/3 cup prepared horseradish; well drained
2 tablespoons packed brown sugar
2 tablespoons chopped fresh thyme

Cut roast in half horizontally, cutting to within 1/2 inch of opposite side; open out to form piece resembling flank steak. Spread one of the rubs evenly over all surfaces of meat. Place in large shallow dish; cover and refrigerate for at least 4 hours or preferably for up to 12 hours, turning occasionally. Place roast on greased grill over medium heat; close lid and cook, turning once, for 16 to 20 minutes or until meat thermometer registers 140°F for rare, or until desired doneness. Tent with foil and let stand for 15 minutes before slicing thinly across the grain. Peppery Rub: Mix together chili powder, cumin, oregano, sugar, salt and hot pepper flakes. Makes about 2 tablespoons. Mustard Rub: Mix together mustard, garlic and pepper. Makes about 1/4 cup. Horseradish Rub: Mix together horseradish, sugar and thyme. Makes about 1/3 cup.

Contributor: Canadian Living - Winning Tastes of Beef

Yield: 6 servings
N3306^13187, N5503^19334,N220^02049

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