I love this recipe because it combines the robust, savory flavor of perfectly cooked beef roast with the fresh, zesty kick of homemade chimichurri, making it a mouthwatering delight. Plus, it’s the perfect dish to impress friends at a dinner party, effortlessly blending comfort with a touch of culinary elegance!
I adore this Roast Beef with Chimichurri because it combines such robust flavors and is so straightforward. A 2-pound beef roast, seasoned with olive oil, garlic, and red pepper flakes, becomes a tender, flaky masterpiece.
The chimichurri, made with vibrant parsley, cilantro, and oregano, and with just a touch of red wine vinegar, is the perfect foil. It makes the roast sing.
Ingredients
Roast Beef: A potent source of protein and key nutrients, boosts muscle development.
Olive Oil: Contains healthful lipids, is good for your heart, is antioxidant-rich.
Garlic: Increases immunity, has antioxidants, and brings depth and umami.
Red wine vinegar: Contributes acidity, boosts flavor, helps digestion.
Parsley: Abundant in vitamins A, C, and K; fresh flavor with anti-inflammatory effects.
Cilantro is rich in vitamins, helps with digestion, and adds brightness to flavors.
Oregano: Antioxidants abound, making this humble herb an ally against cancer; it’s also a source of anti-inflammatory compounds that help combat chronic ailments.
Plus, it just tastes good.
Lemon Juice: Contains abundant vitamin C, contributes zesty lightness, boosts flavor equilibrium.
Ingredient Quantities
- 2 pounds beef roast (such as top sirloin or eye of round)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 1 tablespoon lemon juice
- 1 shallot, finely chopped
- Salt and freshly ground black pepper to taste (for chimichurri sauce)
Instructions
1. Your oven should be heated to 375°F (190°C). Take the beef roast and dry it thoroughly with paper towels. Afterward, feel free to season the meat any way you like—it is always a safe bet, however, to use a good amount of salt and freshly ground black pepper.
2. In a big frying pan, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef roast on all sides until brown, about 3-4 minutes per side.
3. Move the browned beef to a roasting vessel. Attach a meat thermometer to the thickest part of the beef. Place the roasting pan into the preheated oven and cook until the meat thermometer reads 125°F (51°C) for medium-rare, around 45 minutes to 1 hour.
4. Prepare the chimichurri sauce while the beef is roasting. In a medium bowl, combine minced garlic, red pepper flakes, red wine vinegar, and 1/2 cup of olive oil.
5. Into the bowl, add the finely minced parsley, cilantro, oregano, and shallot, along with the lemon juice. Combine all the ingredients well until they are uniformly mixed.
6. To taste, add salt and freshly ground black pepper to the chimichurri. Adjust the seasoning as necessary.
7. When the beef achieves the target temperature, take it out of the oven and place it on a cutting board. Resting the meat for 10-15 minutes lets the juices fully redistribute, allowing for an even cut with no loss of juice.
8. Cut the beef roast into slices of your desired thickness.
9. Chimichurri sauce drizzled generously on top is how you serve sliced roast beef.
10. Relish your roast beef paired with a delectable side that pleases your palate, be it roasted radishes or a crisp winter salad.
Equipment Needed
1. Oven
2. Paper towels
3. Large frying pan
4. Roasting pan
5. Meat thermometer
6. Medium mixing bowl
7. Knife
8. Cutting board
9. Spoon (for mixing sauce)
10. Tongs (for handling the beef)
11. Measuring spoons and cups
FAQ
- What cut of beef is best for this recipe?Use a cut like top sirloin or eye of round for optimal tenderness in this roast beef recipe.
- Can I make the chimichurri sauce ahead of time?Absolutely. You can prepare chimichurri a day before you need it. Just stick it in the fridge, and let it meld until you’re ready to serve.
- How long should I cook the beef roast?For medium-rare, the beef roast should be cooked about 20-25 minutes per pound at 375°F (190°C), but a meat thermometer should always be used to verify proper doneness.
- What should the internal temperature of the roast be?The internal temperature, after resting, should hit 135°F (57°C) for medium-rare.
- Is it necessary to rest the beef after roasting?Allow it to rest for at least 15 minutes to retain its juices before slicing, and yes.
- Can I substitute herbs in the chimichurri?You may change the herbs according to your preference, but for authentic flavor, parsley is a crucial ingredient.
- How spicy is this dish?The mild spiciness that the red pepper flakes impart can be adjusted to suit your personal taste by increasing or decreasing the amount you use.
Substitutions and Variations
Beef roast: Swap in pork loin or lamb shoulder for a different flavor profile.
Olive oil. Substitute avocado oil or grapeseed oil for high-heat cooking with a similar flavor profile.
Red wine vinegar: Substitute with apple cider vinegar or sherry vinegar for a distinct taste.
Fresh parsley: For a unique taste variation in the chimichurri, use fresh basil or fresh mint.
Cilantro is best fresh, but if it’s hard to come by, you can substitute with additional parsley if you want a flavor that’s closer to mild cilantro.
Pro Tips
1. Marination Time: Consider marinating the beef roast for a few hours or overnight with olive oil, garlic, and some of the fresh herbs before cooking. This enhances the flavor and tenderness of the meat.
2. Room Temperature Meat: Let the beef sit at room temperature for about 30 minutes before cooking. This helps the roast cook more evenly.
3. Pan Searing Technique: Ensure your pan is hot enough before searing. A proper sear locks in the juices and creates a flavorful crust on the meat.
4. Chimichurri Consistency: For a smoother chimichurri sauce, pulse the ingredients in a food processor rather than chopping by hand. This will create a more uniform texture.
5. Seasoning the Chimichurri: Allow the chimichurri to sit for at least 30 minutes before serving. This resting time allows the flavors to meld together for a more robust taste.
Roast Beef With Chimichurri Recipe
My favorite Roast Beef With Chimichurri Recipe
Equipment Needed:
1. Oven
2. Paper towels
3. Large frying pan
4. Roasting pan
5. Meat thermometer
6. Medium mixing bowl
7. Knife
8. Cutting board
9. Spoon (for mixing sauce)
10. Tongs (for handling the beef)
11. Measuring spoons and cups
Ingredients:
- 2 pounds beef roast (such as top sirloin or eye of round)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 1 tablespoon lemon juice
- 1 shallot, finely chopped
- Salt and freshly ground black pepper to taste (for chimichurri sauce)
Instructions:
1. Your oven should be heated to 375°F (190°C). Take the beef roast and dry it thoroughly with paper towels. Afterward, feel free to season the meat any way you like—it is always a safe bet, however, to use a good amount of salt and freshly ground black pepper.
2. In a big frying pan, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef roast on all sides until brown, about 3-4 minutes per side.
3. Move the browned beef to a roasting vessel. Attach a meat thermometer to the thickest part of the beef. Place the roasting pan into the preheated oven and cook until the meat thermometer reads 125°F (51°C) for medium-rare, around 45 minutes to 1 hour.
4. Prepare the chimichurri sauce while the beef is roasting. In a medium bowl, combine minced garlic, red pepper flakes, red wine vinegar, and 1/2 cup of olive oil.
5. Into the bowl, add the finely minced parsley, cilantro, oregano, and shallot, along with the lemon juice. Combine all the ingredients well until they are uniformly mixed.
6. To taste, add salt and freshly ground black pepper to the chimichurri. Adjust the seasoning as necessary.
7. When the beef achieves the target temperature, take it out of the oven and place it on a cutting board. Resting the meat for 10-15 minutes lets the juices fully redistribute, allowing for an even cut with no loss of juice.
8. Cut the beef roast into slices of your desired thickness.
9. Chimichurri sauce drizzled generously on top is how you serve sliced roast beef.
10. Relish your roast beef paired with a delectable side that pleases your palate, be it roasted radishes or a crisp winter salad.
