Friday, February 17, 2012

Roast Beef with Roasted Tomato Chimichurri

This roast beef is sort of a big deal for me because I have never made roast beef. One of the three cuts of meat left from my 2010 cow was a sirloin tip roast. It lingered in my freezer for this long because I don't know off the top of my head what to do with a sirloin tip roast. Apparently you roast it. Which I did. And it was delicious.

The best-sounding recipe I found by googling "sirloin tip roast" was for a Sirloin Tip Roast with Spicy Roasted Tomato Sauce. Looking at the recipe, the sauce was just chimichurri with roasted tomatoes in it. I am calling a spade a spade and changing the name of the recipe to Roast Beef with Roasted Tomato Chimichurri. 

I have made the Brussels sprouts before (see here) so I won't re-post the recipe. But let me tell you, it is the tastiest and easiest Brussels sprouts recipe ever.

Roast Beef:
1 (2 to 2 1/2-pound) sirloin tip roast
3 tablespoons olive oil
4 Roma tomatoes, cut in half
2 teaspoons herbs de Provence
Kosher salt and freshly ground black pepper

Roasted Tomato Chimichurri Sauce:
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
1/2 teaspoons red pepper flakes
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil

1.  For the roast beef, preheat the oven to 375 degrees F.

2.  Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.

3.  Place a Dutch oven over medium-high heat and heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.

4.  For the chimichurri, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.

5.  To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.

Because, like a normal human being I do not eat an approximately 3 pound roast in one sitting or pretty much anything I cook in one sitting, I have to be good about using leftovers. Roast beef is a pretty easy thing for leftovers. Who doesn't love roast beef, cheddar, horseradish, and mustard on a crusty roll? Here is the sandwich I ate the day after I made the roast.

Bon appetit.

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