Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Combine soy sauce, vinegar, honey, chili sauce, sesame oil and gingerroot in large sealable freezer bag or bowl. Pierce roast all over with a fork and add to bag, massaging to coat; seal bag and refrigerate for 12 to 24 hours.
Fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F).
Remove meat from marinade; discard marinade. Insert oven-safe meat thermometer into centre of roast. Place roast on grill over drip pan; turn off burner under drip pan. Close lid and cook for about 1½ hours 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: see ‘ESTIMATED COOKING TIMES’ chart below for timing estimates for all types and sizes of beef roasts.
Tropical Salsa: Meanwhile, purée mango in a blender or in a tall cup using an immersion blender. Transfer to a bowl and stir in pineapple, mint, sugar, vinegar and chili sauce; season with salt and pepper to taste.
Transfer roast to cutting board, cover tent with foil and let rest for 15 minutes. Carve roast across the grain into thin slices and serve with Tropical Salsa.