- over medium-low indirect heat for 1 to 1-1/2 hours or until meat
- reaches desired doneness (for medium-rare, a meat thermometer should
- read 145°; medium, 160°; well-done, 170°). Let stand for
- 10-15 minutes before slicing. Yield: 6 servings.
Nutritional Facts: 5 ounces cooked beef equals 294 calories, 16 g fat (4 g saturated fat), 91 mg cholesterol, 324 mg sodium, 5 g carbohydrate, 1 g fiber, 32 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.