Herb Peppered Roast with Garlic
My first perfectly medium-rare roast. I was so glad and proud. This recipe serves 6.
- 1 (1 3/4 pound) high quality beef flank steak.
- 2 garlic cloves, thinly sliced
- 2 teaspoons olive oil (not extra virgin, just pure olive oil or substitute with grapeseed oil)
- 1 tablespoon cracked peppercorns
- 2 teaspoons fresh rosemary, finely chopped, about 2 sprigs. Easily remove the rosemary from the twig by pushing them down with your fingers in the opposite direction.
- 2 teaspoons fresh thyme, finely chopped, about a loose fistfull
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- Preheat oven to 425°F.
- Combine peppercorns, rosemary, thyme, sage and salt in a small bowl.
- With a knife, make small incisions all over beef and insert a slice of garlic into each incision. Spread half of the herb mixture on top of the beef. Roll the beef snug, garlic-side in, and tie it, one string across the length and 4 or 5 strings across the width.
- Sear the meat: Heat oil to medium high in a stainless steel skillet. Place your beef into the hot skillet and sear until it is brown all around.
- Spread the remaining herb mixture over the beef and place into a roasting pan. Roast 10 minutes. Reduce oven temperature to 350°F and roast 16 minutes longer for medium rare, 20 minutes for medium.
- Transfer to a cutting board and let rest for 10 minutes. Should make at least 12 slices, if not more.
Idea for this recipe from Weight Watchers.