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| 1 1/2 Tasse | red wine dry |
| 1/4 Tasse | lime juice |
| 1 klein | onion sliced |
| 1 | cloves garlic pressed |
| 1 Esslöffel | soy sauce |
| 1/8 Teelöffel | pepper |
| 1 | Boneless; (2-pound) beef top sirloin roast |
| 1 | Jar; (7-ounce) roasted red bell peppers, drained |
| 1 Dose | (6-ounce) tomato paste |
| 1/4 Tasse | dijon mustard |
| 1/4 Tasse | red wine vinegar |
| 2 Esslöffel | brown sugar |
| 2 Esslöffel | olive oil |
| 1 | cloves garlic crushed |
| 1 Teelöffel | Worcestershire Sauce |
| 1/2 Teelöffel | sauce hot |
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Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add roast, and cover or seal. Chill 8 hours, turning meat occasionally. Prepare fire by piling charcoal or lava rocks on 1 side of grill. Place a drip pan on other side of grill. Remove roast from marinade, discarding marinade; place over drip pan.
Grill, covered with grill lid, over medium-high heat (350° to 400°) about 25 minutes on each side or until desired degree of doneness, basting with 3/4 cup Bell Pepper Sauce the last 15 minutes. Serve with remaining sauce.
Bell Pepper Sauce: Process all ingredients in an electric blender until smooth, stopping once to scrape down sides. Makes 1 3/4 cups.
Southern Living Website
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