Californian, Steak

Herb Peppered Roast with Garlic

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Herb Peppered Roast with Garlic

Herb Peppered Roast with Garlic

My first perfectly medium-rare roast. I was so glad and proud. This recipe serves 6.

You will need cooking twine to make this roast.C360_2013-03-03-18-30-11

  • 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
  1. Preheat oven to 425°F.
  2. Combine peppercorns, rosemary, thyme, sage and salt in a small bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


4 thoughts on “Herb Peppered Roast with Garlic

  1. Your herb peppered roast looks perfectly cooked.

    Posted by Karen | March 25, 2013, 4:05 am
  2. Now that’s looks like a perfect roast.

    Posted by dianeskitchentable | March 11, 2013, 1:21 pm

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