Pepper-Crusted Grill-Roasted Beef with Rosemary Chimichurri

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
  • 2-½ tsp. kosher salt
  • 1 clove garlic, minced
  • 2 Tbs. olive oil
  • 2-½ tsp. chopped fresh rosemary
  • 1 recipe Rosemary Chimichurri
  • 1-½ tsp. coarsely ground black pepper

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.

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network