RARE SPICES GIFT RECIPES

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ROAST BEEF RECIPES - BBC GOOD FOOD



Roast beef recipes - BBC Good Food image

Whether cooking topside, fillet, sirloin or ribeye, our roast beef recipes will help you achieve perfect results for a satisfying Sunday lunch.

Provided by Good Food team

Number Of Ingredients 1

BEST OVEN-PERFECT STRIP STEAK WITH CHIMICHURRI RECIPE ...



Best Oven-Perfect Strip Steak with Chimichurri Recipe ... image

This recipe uses the gentle, controlled heat of the oven to replicate the “reverse sear” technique Argentinians use when grilling beef. Rather than start the...

Provided by 177MILKSTREET.COM

Yield 4 to 6 Servings

Number Of Ingredients 6

Kosher salt and ground black pepper
1 tablespoon freshly grated nutmeg (from 2 whole nutmegs)
2 teaspoons white sugar
2 20-ounce strip steaks (each about 2 inches thick), patted dry
2 tablespoons grapeseed or other neutral oil
Chimichurri

Steps:

  • Set a wire rack in a rimmed baking sheet. In a small bowl, stir together 1 tablespoons salt, 1 tablespoon pepper, the nutmeg and sugar. Measure out and reserve 2 teaspoons of the seasoning mixture, then rub the remainder onto all sides of the steaks, pressing it into the meat. Place the steaks on the prepared rack and refrigerate uncovered for at least 1 hour or up to 24 hours.
  • Heat the oven to 250°F with a rack in the middle position.
  • Place the baking sheet with the steaks in the oven and cook until the centers reach 110°F, 45 to 55 minutes. Remove from the oven and let stand for up to 30 minutes.
  • In a 10- or 12-inch cast-iron skillet over medium-high, heat the oil until barely smoking. Place the steaks in the skillet and cook, without moving them, until well browned, about 3 minutes. Using tongs, flip the steaks and cook until the second sides are well browned and the centers reach 120°F (for medium-rare), 2 to 3 minutes. Transfer the steaks to a large plate and let rest for 10 minutes. Alternatively, the steaks can be seared for the same time over direct heat on a very hot charcoal or gas grill with a well-oiled grate.
  • Transfer the steaks to a carving board and cut into thin slices. Place on a platter, pour on the accumulated juices and sprinkle with the reserved seasoning mixture. Drizzle with a few spoonfuls of chimichurri and serve with additional chimichurri on the side.

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