Roast Beef with Gremolata
We roast an eye round and serve it with a garnish of parsley, garlic, and lemon zest—a gremolata. It is simple to prepare and with the aid of a remote thermometer, simple to cook. The meat is tender, juicy, and the gremolata adds a nice spring flavor. Originally served as part of: The Brown and the Pink.
- Garlic Centered Beef in Tomato Sauce (November 4, 2002)
Ingredients
- 1½ pounds eye round roast beef
- salt & pepper
- 1 tablespoon fresh, Italian leaf parsley (cleaned and chopped)
- 1 clove garlic
- 2 teaspoons fresh, using a microplane to zest the lemon lemon zest
Instructions
We start by preheating the oven to 500°. We place the meat on a sheet pan with sides and insert our remote thermometer probe lengthwise into the meat to get close to the center. With clean hands, we liberally sprinkle the meat with freshly ground black pepper and kosher salt.
When the oven is preheated, we lower the temperature to 350°. We place the sheet pan (with the roast and thermometer) into the oven and close the door. We set the thermometer to beep when the internal temperature of the meat is 120°. This is for rare meat at the center.
We roast the beef for about 40 minutes. Meanwhile, we make the gremolata. On a clean cutting board we chop the parsley and garlic together and then combine them with the lemon zest in a ramekin. We mix with a small fork and set aside until we are ready to serve.
When the meat is cooked to our liking, we remove the pan from the oven and place on top of the stove. We cover the meat loosely with aluminum foil and allow it to rest for 20 minutes.
Using tongs, we move the meat to a cutting board and remove the thermometer. We slice it thinly crosswise and serve with a little of the gremolata. The leftover meat and gremolata are refrigerated (although there isn't much left!).
Ingredients
- 1½ lb eye round roast
- kosher salt and black pepper
- 1 tbsp fresh Italian parsley
- 1 clove garlic
- 2 tsp lemon zest (zested on a microplane)
Instructions
Grown-up
Heat the oven to 500°F. Set the meat on a rimmed sheet pan and insert a remote thermometer probe lengthwise toward the center. With clean hands, season it generously.
Grown-up
When the oven is hot, lower it to 350°F and put in the roast. Set the thermometer to beep at 120°F for rare in the center. Roast about 40 minutes.
Grown-up
Meanwhile, make the gremolata: chop the parsley and garlic together and mix them with the lemon zest in a ramekin.
Set the pan on the stove, cover the meat loosely with foil, and rest it 20 minutes.
Move the meat to a board, take out the thermometer, slice it thin crosswise, and serve with a little gremolata.