If you’ve never cooked a large piece of meat on the barbecue then this is a great starting point – tender mustard and pepper flavoured beef served with a tangy fresh tomato sauce. And there will be enough left over to enjoy in the next couple of days too – choose from a fresh herb, chilli and beef sandwich, egg fried rice or chilli nachos.
Combine the mustard, cayenne and 2 tbsp of the olive oil in a large bowl. Season generously with salt and pepper and then add the beef. Coat the beef thoroughly in the marinade, cover with clingflim and refrigerate for at least 2 hours and preferably overnight. Light the barbecue 30-45 minutes before you want to cook and remove the beef from the fridge. Cook the beef over the hot coals for 1 hour (rare), 1 hour 20 minutes (medium) or 1 hour 45 minutes (well done).
Turn the meat frequently so it doesn’t blacken too much. While the meat is cooking, heat the remaining oil in a medium pan and cook the onion for 5‑7 minutes over a medium heat until softened. Add the paprika and cook for a minute more. Now add the tomatoes, vinegar and muscovado sugar. Let the sauce simmer for 15 minutes, until the tomatoes have completely softened and the sauce has thickened. Allow to cool a little and then blitz in a blender until smooth. Season and serve cold or warm.
When the beef is ready, remove it from the barbecue, cover loosely with foil and allow it to rest for 15-20 minutes. Slice and serve with the barbecue sauce. Set aside the leftover meat until cool. Wrap in foil or place in a lidded airtight plastic box and store in the fridge. Use within 2 days.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.