Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Combine ¼ cup (60 mL) steak sauce, garlic, coriander, cumin, oregano, chili, salt and 1 tbsp (15 mL) water in a small bowl; pour half into large resealable freezer bag, reserving the remainder as basting sauce. Pierce beef all over with fork; add to bag, massaging to coat; seal and refrigerate for at least 1 hour or up to 48 hours.
Remove meat from marinade; discard marinade. Pat roast dry with paper towel. Insert oven-safe thermometer into centre of roast. Place roast on greased grill over medium-high heat (400°F); close lid and cook, turning occasionally and basting with reserved sauce, for 15 to 20 minutes for medium-rare, removing from grill when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). (NOTE: Move roast to cooler part of grill if it begins to overbrown.)
Fresh Corn Salsa : Meanwhile, add corn, red pepper and onion to grill and cook with lid closed over medium-high heat for 10 to 15 minutes or until tender and slightly charred, 10 to 15 minutes. Cut corn kernels off cob into bowl. Dice red pepper and onion; add to corn. Stir in black beans, cilantro, oil, lime juice and salt.
Transfer roast to cutting board, cover with foil and let rest for about 10 minutes. Carve roast across the grain into thin slices. Serve with Fresh Corn Salsa and some extra steak sauce for dipping.