Serves this roast before the Tisha B’Av (תִּשְׁעָה בְּאָב) fast. You can make it in advance, and it will fill you up. Serve with carrots and mashed parsnips for a great meal.
Ingredients
One 4 lb Minute Or Flat-Iron (Flat iron is a split minute roast)
Five tbsp Cup Montreal steak seasoning
Four tbsp Worcestershire sauce (Make sure it does not contain fish)
One cup beef broth
Preparation
Preheat the oven to 425°F. Place Steak Seasoning on a platter.
Roll roast in steak seasoning. Place the roast in a small skillet and drizzle the Worcestershire sauce over the roast.
Insert a meat thermometer into the thickest part of the roast and push in halfway. Fry on medium heat for about 30 minutes or until the thermometer registers 160°F — Transfer roast from skillet to a carving board. Remove the thermometer and let it rest for 5 minutes.
Pour the beef broth into the hot skillet and stir to loosen any residue from the pan. Cut the roast meat along the grain and drizzle little roast juice over the meat. Serve the remaining drops in a sauce boat on the side.
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