Grilled Chimichurri Beef

• 2 tbsp applewood spice rub
• 1 tbsp Dijon mustard
• 4 tbsp olive oil
• 1 tsp fresh rosemary leaves, chopped
• 1 (6-7 lb) beef eye round roast
• 2 cups grape tomatoes, halved
• 1/4 cup chopped red onion
• 1 None jalapeno, seeded, chopped
• 2 cloves garlic, minced
• 1 None lime, zested, juiced
• 1/2 cup fresh parsley leaves, chopped
• 1/4 cup fresh cilantro leaves, chopped
• 1 tbsp fresh oregano leaves, chopped

1. Preheat grill. Stir together spice rub, mustard, 2 tbsp olive oil and rosemary. Brush over beef then grill, turning occasionally, until a thermometer inserted into the thickest part of the roast reads 140u0b0F. Remove from heat, cover with foil and let rest for 20 mins. Thinly slice to serve.
2. Meanwhile, for the chimichurri sauce, combine tomatoes, red onion, jalapeno, garlic, 1 tsp lime zest, 2 tbsp lime juice and remaining olive oil. Season. Just before serving, fold in chopped herbs. Serve with beef.

applewood spice rub, mustard, olive oil, rosemary, beef, grape tomatoes, red onion, garlic, lime, parsley, fresh cilantro, oregano

Taken from recipes-plus.com/api/v2.0/recipes/31143 (may not work)