Pepper-Crusted Grill-Roasted Beef with Rosemary Chimichurri
Photo by Scott Phillips
Ingredients
- 3 lb. boneless beef top loin roast, fat trimmed to ¼ inch
- 2 Tbs. olive oil
- 2-½ tsp. chopped fresh rosemary
- 2-½ tsp. kosher salt
- 1 recipe Rosemary Chimichurri
- 1-½ tsp. coarsely ground black pepper
- 1 clove garlic, minced
In a small bowl, mash the oil, rosemary, salt, pepper, and garlic with the back of a spoon. Rub all over the beef and refrigerate for at least 12 and up to 24 hours.
Grenache Wines from Rhone
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