By searing the beef over high heat and then moving to a cool zone to roast, the meat picks up an extra layer of smoky flavor it wouldn’t get in the oven.
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Pepper-Crusted Grill-Roasted Beef with Rosemary Chimichurri
2015-02-28 09:57:20
By searing the beef over high heat and then moving to a cool zone to roast, the meat picks up an extra layer of smoky flavor it wouldn't get in the oven.
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Nutrition Facts
Serving Size
1551g
Servings
8
Amount Per Serving
Calories 3178
Calories from Fat 1516
% Daily Value *
Total Fat 170g
261%
Saturated Fat 42g
211%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 96g
Cholesterol 1048mg
349%
Sodium 6562mg
273%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
12%
Sugars 0g
Protein 380g
Vitamin A
52%
Vitamin C
73%
Calcium
18%
Iron
194%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Roast
- 2 Tbs. olive oil
- 2-1/2 tsp. chopped fresh rosemary
- 2-1/2 tsp. kosher salt
- 1-1/2 tsp. coarsely ground black pepper
- 1 clove garlic, minced
- 3 lb. boneless beef top loin roast, fat trimmed to 1/4 inch
For the Rosemary Chimichurri
- 1/4 cup olive oil
- 1 tsp. chopped fresh rosemary
- 3 Tbs. white-wine vinegar
- 1 Tbs. minced garlic, mashed to a paste
- 1/2 cup chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
Season the beef
- In a small bowl, mash the oil, rosemary, salt, pepper, and garlic with the back of a spoon.
- Rub all over the beef and refrigerate for at least 12 and up to 24 hours.
Gas grilling instructions
- Heat all burners of a gas grill to medium low
- An oven thermometer resting on the grill grate should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds.
- If it’s hotter than this, lower the burners slightly.
- Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.
- Set the beef on the grill, cover, and cook until it’s nicely browned and easily releases from the grates, 5 to 10 minutes.
- Watch carefully during this stage and if a flare-up occurs, move the meat away from the flames until they die down.
- If necessary, squirt the flames with a little water to quench them.
Make the Rosemary Chimichurri
- Heat the oil and rosemary in a small saucepan over medium-low heat, stirring occasionally, until the rosemary is aromatic, about 2 minutes.
- Remove from the heat and let cool to room temperature, about 15 minutes.
- In a medium bowl, whisk the vinegar and garlic.
- Whisk in the rosemary oil and 1/4 cup water.
- Then stir in the parsley, 3/4 tsp. salt, and 1/2 tsp. black pepper (don't worry if the emulsion separates).
- Season to taste with more salt and pepper.
Adapted from Fine Cooking
Adapted from Fine Cooking
Jessy + Melissa https://www.jessyandmelissa.com/