Thursday, March 8, 2012

rosemary-garlic roast beef and potatoes... 1 hour

the goods:

1/4 cup extra-virgin olive oil
1/2 cup finely chopped rosemary leaves
6 garlic cloves, minced
1 teaspoon finely grated lemon zest
1 top round boneless London broil (2 pounds), trimmed
2 pounds small potatoes, halved or quartered if large

Preheat oven to 400 degrees. In a small bowl, stir together 3 tablespoons oil, rosemary, garlic, and lemon zest; season with salt and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium-high. Pat beef dry and add to skillet. Increase heat to high and cook, turning with tongs, until beef is browned on all sides, about 10 minutes.

Spoon rosemary mixture over roast and place potatoes around roast, tossing in pan juices. Roast until potatoes are tender and beef is medium-rare, 30 minutes. Transfer roast to a cutting board, loosely tent with foil, and let rest 10 minutes. Toss potatoes with pan juices; tent with foil. Thinly slice meat against the grain and serve with potatoes.

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