Looking for an easy and delicious dinner recipe tonight? Look no further than this delicious 5 ingredient roast beef recipe! With just a handful of simple ingredients and a few simple steps, you can prepare a hearty, delicious meal that will satisfy even the hungriest of appetites. So fire up your oven and get ready to impress your family and friends with this easy and delicious dish!
Which cuts of meat are best for grilling?
Different cuts of meat are great for grilling, depending on taste and cooking method. Some popular cuts of meat for grilling are:
- fried rib eye: This part comes from the section of the cow's ribs and is known for its rich flavor and marbling. Ribeye is my main preference as it's superbly fatty (about 25% fat and I used it in this recipe too).
- sirloin: This cut comes from the loin of the cow and is known for its tenderness and mild taste. It has about 8% fat.
- Top Roastbeef: This cut comes from the fillet part of the cow and is known for its lean meat (fat content around 10%) and its intense flavor.
- roast loin: This part comes from the shoulder area of the cow and is known for its rich meat flavor and tender texture when cooked low and slow. The fat content is around 21%.
- round roast: This cut comes from the hind leg of the cow and is known for its lean meat (fat content approx. 8%) and its mild taste.
When choosing a cut of meat for roasting, it's important to consider your desired cooking method, degree of tenderness, and personal preference for flavor and fat content.
You can use any of these cuts for this recipe, but I recommend using fatty cuts to make your roast as flavorful and satisfying as possible. Last but not least, try to get grass-fed beef for the best benefits and flavor.
How to make this 5-ingredient Roast Balsamic Herb Steak
This Balsamic Herb Roast Beef recipe is not only easy to make, but it's packed with flavor and nutrients. With just 5 ingredients, it's easy to put together and results in a dish with juicy, flavorful and tender meat. Whether you're looking for a hearty weeknight dinner or a special dinner for guests, this recipe is sure to please. Let's dive into the details of this delicious dish.
There are also some tips and variations you can try to make your roast beef even more to your liking. I will provide them after the recipe box.
So, without further ado, let's take a look at how to make this hearty and filling dish:
Take about 1.4 kg roast meat.
Put it in a plastic bag.
Take a small bowl and mix in 1 tablespoon extra virgin olive oil…
…1 tablespoon of balsamic vinegar…
…1 tablespoon of Italian herbal mixture…
I preferThe.
...and 4 cloves of garlic, crushed or thinly sliced.
Mix well.
Pour the marinade into the plastic bag with the roast.
Seal the bag tightly and shake and rub so that the marinade coats all of the meat. Leave to marinate for 2 hours.
When ready to proceed, preheat the oven to 175°C. Place the marinated roast in a skillet or medium casserole dish. You can rub salt and pepper on the roast to taste. I only added salt as there were enough flavors for my taste. (And to be honest, pepper is a bit of a boring spice.)
Roast in the oven for 1 hour and 30 minutes.
Remove from the oven and let rest 10 minutes before slicing and serving.
¡mmm!
How I came up with this easy beef recipe
Being on a carnivore diet, I needed easier dinner and main course recipes to experiment and enjoy. I mainly eat beef, I wanted to use beef for a tasty and delicious recipe.
I rarely grill beef, just cook it in a large pot or more often fry ground beef in a pan. However, I wanted to practice my grilling skills and prepare a juicy and flavorful roast beef.
I thought of the spices. For some reason, balsamic vinegar came to mind. while preparinghomemade dried meatI often add vinegar to tenderize the meat and it also gives it a flavorful and delicious touch. So I thought why not? Balsamic vinegar should work on roast beef, helping to tenderize the meat and also adding a delicious flavor.
I also wanted to season the meat with butter, Italian herb mix and some garlic. I wanted to rub the meat with the spices and bake it in the oven. On the other hand, you could let the roast beef marinate for a few hours to really let the flavors soak into the meat.
However, once I started thinking about the marinade, I realized that butter solidified it, so I decided to swap out the butter for a couple tablespoons of olive oil.
Now that I had my ingredients and was ready to prepare the dish, after double-checking what oven temperature to use and how long to bake my little 2.2-pound roast.
After putting the roast in the oven, my kitchen was suddenly filled with incredibly delicious herb and garlic scents. The heat in the oven released the most delicious flavors and I really struggled to wait an hour and a half for the roast to finish cooking.
But time finally ran out and I was able to get my beautiful creation out of the oven.
After letting the roast sit for 10 minutes, I was ready to take my photos and finally enjoy the delicious, greasy food. So delicious and so satisfying!
Here is the recipe to enjoy:
Roast beef with 5 balsamic ingredients and herbs
To produce:8
Preparation time:2 hours 10 mins
Time to cook:1 hour 30 minutes
extra time:10 mins
Total time:3 hours 50 minutes
Looking for an easy and delicious dinner recipe tonight? Look no further than this delicious 5 ingredient roast beef recipe! With just a handful of simple ingredients and a few simple steps, you can prepare a hearty, delicious meal that will satisfy even the hungriest of appetites. So fire up your oven and get ready to impress your family and friends with this easy and delicious dish!
Ingredients
- 1 (3 pounds = 1.4 kg) roast beef
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Italian herb mix
- 4 garlic cloves, crushed or thinly sliced
- Salt and black pepper to taste
instructions
- First marinate your roast for 2 hours. Place the roast in a large plastic bag.
- Combine olive oil, balsamic vinegar, herb blend, and garlic in a small bowl. Mix until well blended.
- Pour the marinade into the plastic bag with the roast. Seal the bag tightly and shake and rub so that the marinade coats all of the meat. Leave to marinate for 2 hours.
- When ready to proceed, preheat the oven to 175°C.
- Place the marinated roast in a roasting pan. Rub salt (and black pepper) over the roast to taste.
- Cook the roast in the oven for about 1 hour and 30 minutes, or to your liking.
- Remove the roast from the oven and let rest for 10 minutes before slicing and serving.
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(Video) Crispy Charred Roasted Brussel Sprouts With Balsamic Vinegar RecipeLow Sugar, So Easy: 100 Delicious Low-Sugar, Low-Carb, and Gluten-Free Recipes for Clean Eating and Healthy Living
Frontier Herb Herbs of Italy International Seasoning, 0.8 oz
Country Crete | Organic extra virgin olive oil DOP certified 5Ltr | Award Winners | Single origin and single farm Kolymvari | 100% Pure Greek Olive Oil | cold drawn | certified kosher
Giuseppe Giusti Gran Deposito Balsamic Vinegar of Modena, Aged Artisanal Italian Balsamic Wine Vinegar, 8.45 fl oz (1-pack)
| Nutritional Information | In total | Per serving for a total of 8 servings |
| protein | 248,1g | 31,0 Gramm |
| Gordo | 253,7 gr | 31,7 Gramm |
| net carbs | 0,5 Gramm | 0,1 Gramm |
| kcal | 3257 kcal | 407 kcal |
Tips for a perfect roast beef
Roast beef is a classic dish to enjoy whenever you need a filling and nutritious meal. Here are some tips to make your roast beef perfect every time:
- Choose the right cut of beef. The best cuts to grill are ribeye, sirloin, and sirloin. These pieces are tender and flavorful.
- Season the meat well. A simple seasoning with salt and pepper can greatly improve the flavor of your meat. You can also add herbs and spices to create a more complex flavor profile.
- For a professional touch, use a meat thermometer. This will ensure the meat is cooked to the desired doneness. For raw meat, the internal temperature should be 52°C (125°F), for raw meat it should be 55-57°C (130-135°F); and for medium it should be 135 to 145°F (57 to 63°C).
- If the top of your roast gets too dark during roasting, cover the roast with aluminum foil.
- You can also roast your meat in a Dutch oven. This makes the meat even juicier and the top side also remains tender.
- Let the meat rest before slicing. This allows the juices to disperse throughout the meat, resulting in a more tender and flavorful roast beef.
Tips for serving your Carne Asada
- Place the meat in a large stone bowl and garnish with herbs like fresh thyme, fresh parsley, or rosemary for an extra touch of flavor and color.
- Serve the meat with a side of low-carb, roasted vegetables like Brussels sprouts, asparagus, or leeks. For convenience, you can fry the vegetables in the same pan as the meat.
- For a lighter twist, serve the beef with a simple green salad dressed with a vinaigrette.
- If you're feeling adventurous, try serving the meat with a homemade sauce or gravy. A classic horseradish sauce or red wine sauce can be the perfect accompaniment to your roast beef.
Variations to try
If you want to change up your roast beef recipe, there are many variations to try. Here are a few ideas:
- Garnish the meat with a keto mushroom sauce or horseradish cream for a decadent touch.
- Before grilling, wrap meat in bacon for a smoky flavor.
- Marinate the meat in red wine to give it a tangy flavor.
- Mix in the Dijon mustard andbrown sugar substituteand spread the mixture over the meat before grilling. The mustard adds a tangy flavor while the brown sugar substitute adds sweetness and helps caramelize the outside of the meat.
- Before grilling, squeeze fresh lemon juice over the meat and sprinkle with chopped fresh herbs like thyme, rosemary, and oregano. The lemon adds brightness and acidity to the flesh, while the herbs add flavor.
- Mix the chilli powder, cumin and smoked paprika powder and rub the mixture over the meat before grilling. The spices add spiciness and smokiness to the meat.
With these tips and variations, you can conjure up a delicious roast beef that will impress your guests and spoil your taste buds.
Parloteo General
This week was fast-paced with various tasks ranging from writing and photography to product development and interesting meetings. I'm not a fan of meetings in general as most of them are a waste of time, require too many resources and bring very little benefit. However, this week's meetings were short, to the point, and fruitful.
She also cooked and baked a lot. I not only experimented a lot, but also baked for my colleagues with whom we met for a meeting on Friday. I made a ham and cheese pie with no crustthis recipeand keto funnel cakes, as we Finns love to eat funnel cakes on May Day; photo below.
I'm going to be traveling next week, so I created next week's blog recipe beforehand. I also told my colleagues about it and they were enthusiastic. Stay tuned!
Related posts:
Delicious Feta Cheese Burgers (no egg)Stuffed round zucchiniMeatloaf in a mug: Two variationsPolish salmon
FAQs
What temperature should a veal roast be cooked to? ›
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145°F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.
How long does it take to cook veal? ›Season the veal chops with salt. Add them to the skillet and pan-fry over moderately high heat, turning occasionally, until golden and an instant-read thermometer inserted in the thickest part of one of the chops registers 125°F, about 15 minutes.
How to use balsamic vinegar? ›- Salad dressing.
- Adding finishing flavor to roasted Brussels sprouts.
- Make a balsamic reduction to use with grilled meats (instructions below)
- Balsamic reduction on a crostini appetizer.
- On a tomato basil salad (nothing says yum like basil and balsamic vinegar!)
Lightly cover to retain steam and simmer gently over very low heat. To ensure your veal is tender, juicy and flavorful, cook at 160º. So that your meal is not overcooked, use a good meat thermometer. Or, you can make a small slit near the center of boneless cuts or near the bone.
Should you cook a roast covered or uncovered? ›When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.
How long to cook veal at 350? ›- Preheat oven to 350 degrees.
- Rub the oil over the entire roast.
- Slice the onions and garlic. ...
- Pour the wine over the veal; season generously with salt and pepper.
- Cover tightly with foil and bake 30 Minutes for each pound of meat. ...
- Remove the net and discard all the onions and garlic.
Tender cuts like veal steak, veal chops, veal tenderloin can be cooked with dry heat; think grilling, broiling, or pan searing. Cuts with more connective tissue - veal stew meat, veal short ribs and veal osso buco - are less tender, and can benefit from moist cooking, like simmering or braising.
What herbs go best with veal? ›Rosemary is one of the most popular seasonings to pair with veal. But many other options go well with it, including: Thyme. Chopped basil.
Is it OK to cook with balsamic vinegar? ›Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables.
Should you cook balsamic vinegar? ›Boiling balsamic creates a thicker, sweeter sauce
Also known as a reduction, when the thin vinegar is brought to a boil and then simmered, water evaporates, leaving a more concentrated flavor and thicker texture similar to good quality balsamic that's been aged for years.
What meat goes well with balsamic vinegar? ›
Balsamic serves as a beautiful marinade for pork tenderloin or pork chops, chicken and most cuts of beef.
Why is my veal roast tough? ›The key is to not overcook the meat. Overcooking will toughen and ruin the texture. Also, depending upon the cut, it is best to sear the outside of the meat in a hot frying pan with a little oil, then finish cooking your veal in a moderately hot oven.
Does veal get more tender the longer you cook it? ›Yes, there are scientific reasons to back up the fact that slow cooked meat is better. Tenderness in meat comes from the melting of collagen – the connective tissue protein present in meat. When collagen melts, it turns into gelatin, a rich liquid that gives meat a lot of flavour as well as a silky texture.
What makes veal better? ›Veal is a quality protein source with all nine essential amino acids. In addition, veal loin is naturally low-fat meat. Therefore, one serving of veal leaves lots of space in your diet for more healthy fats. And like most animal proteins, veal doesn't contain any carbs.
Do you put water at the bottom of a roasting pan? ›"Often, consumers will inquire about adding water to the bottom of their roasting pans. We do not recommend adding water to the bottom of the pan. Cooking a turkey with steam is a moist heat-cook method and is acceptable, sure, but is not the preferred method for cooking your turkey."
Do you cook a roast at 325 or 350? ›The perfect temperature to roast at (after searing) is 325 °F. Refer to the Roast Perfect App for specific times for your roast cut.
Do you put water in the pan when cooking a roast? ›Add one inch (2.5 centimetres) of water or broth to the bottom of the roasting pan and replenish every 30 minutes.
Does veal take longer to cook than beef? ›Beef comes from different breeds of dairy and beef cattle. Stew and roast beef have longer cooking times than the same cuts of veal. For steak and sirloin, the preparation times are practically the same. Beef has a stronger taste than veal and a slightly coarser texture.
How long can veal sit out before cooking? ›TWO HOURS is the MAXIMUM time perishable foods should be at room temperature (ONE HOUR at temperatures 90 degrees F and higher).
Why do you soak veal in milk? ›Soaking them in buttermilk helps tenderize the meat, as does the quick-cooking method in a hot skillet.
Does soaking veal in milk make it tender? ›
Tenderize medallions and cutlets by soaking them up to six hours in milk, then pounding them with a mallet. Veal chops may be soaked in milk, too, but pounding them is another question, since they contain a bone.
What is the best piece in veal? ›The Veal Tenderloin is one of the most tender cuts on the animal. It is lean and therefore needs to be cooked quickly at a high temperature to maintain moisture. Whole tenderloins can be roasted or grilled and barbecued. Veal Tenderloin denuded is prepared from the Veal Tenderloin with the silverskin removed.
How do Italians eat veal? ›Veal Milanese: This style of Veal comes from Milan, Italy. This dish includes dipping the meat in eggs and breadcrumbs, and then frying the entire thing in oil. The crispy outer layer and tender cut of meat make for a fantastic meal!
What flavors go best with veal? ›Traditionally veal dishes have a certain flavor profile that includes basil, chives, lemon, capers, mushroom, paprika, sage, thyme, etc., but veal has the possibility to take on the flavor combinations that your taste buds love!
What cuts of veal are best to roast? ›Roasting is best for larger veal cuts from the loin, sirloin and rib, although roasting a boneless veal shoulder arm, eye round or rump roast works well, too.
What seasonings go well with balsamic vinegar? ›Do: Prepare a balsamic vinegar combination with greens or stone fruit, adding a little white pepper or grated ginger, grated lemon zest and even a touch of spring onions. It's savory and sweet with just enough acidity to elongate the flavor in your mouth, he says.
Do you put balsamic vinegar on before or after cooking? ›Traditional balsamic can be used at the end of the cooking. It's excellent drizzled over traditional veal scaloppine, a rich risotto, or the Italian stew bollito misto. It's also great over grilled meats and seafood. Add about a teaspoon per person just before serving to get the best of its flavor.
What does balsamic vinegar do to meat? ›Balsamic vinegar is a good marinade for steaks for two reasons. It helps: Tenderize: The acid in this great steak marinade help to break down some of the protein and fat in the beef, which makes it more tender. Flavor: The balsamic vinegar also adds a subtle sweet flavor, without adding any sugars or sweeteners.
How much balsamic vinegar is too much? ›A person should limit their intake to about 2 tablespoons or less, as drinking too much can cause an upset stomach and other issues. People should pay careful attention to the label of the balsamic vinegar they buy. Genuine balsamic may be expensive but does not contain added sugars.
Is there a difference between vinegar and balsamic vinegar? ›Balsamic Vinegar
As opposed to a majority of other vinegars, balsamic isn't created with fermented alcohol. It's made by aging pressed grape juice in oak barrels, which thickens and concentrates over time.
Does balsamic vinegar make meat more tender? ›
Does Balsamic Vinegar Tenderize Meat? It actually does! The acid in the vinegar can help make tough spots more tender throughout the cut of steak.
What do Italians put balsamic vinegar on? ›If you wish to add an additional touch of acidity to risotto, soup, meat and fish, roast and boiled meats, it is advisable to use a medium-aged balsamic vinegar. Then, to accompany cheese, crustaceans, fruit, ice-cream or spoon desserts, a balsamic vinegar aged over ten years is a must.
How long to put meat in vinegar? ›How to Make It. Just add 1 to 2 tablespoons of white vinegar to your cooking liquids and your roasts, stew meats, and steaks will come out tender and juicy every time. Another option is to pierce your meat all over with a fork and then soak it in vinegar for 1 to 2 hours before you cook it.
What temperature should a veal roast be cooked internally and for how long? ›Place the Dutch oven in the oven and cook for 1 ¼ to 1 ½ hours until the internal temperature reaches 72°C/ 160°F. Rest: Remove the veal from the pot and let it rest while you finish the sauce.
How do you know when veal is cooked? ›A properly cooked veal chop should be just a bit pink along the bone, not red. If you have a meat thermometer, this should translate to 145 to 150 degrees at the center. Of course, it is not always practical to pierce chops with a meat thermometer, so I usually use the trusty finger method.
What temp is veal safe? ›Cooking Whole Cuts of Other Meats: For beef, veal, and lamb cuts, the safe temperature remains unchanged at 145 ºF, but the department has added a three-minute rest time as part of its cooking recommendations.
How long to heat veal in oven? ›Add the sliced garlic cloves and marjoram sprigs to the skillet and roast the veal in the oven for about 45 minutes, turning the meat once or twice, until an instant-read thermometer inserted in the center registers 135°. Let the meat rest for 15 minutes.
Should you wash veal before cooking? ›However, washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils and surfaces. We call this cross-contamination.
Is it OK to eat veal pink? ›But veal is a different matter. A properly cooked veal chop should be just a bit pink along the bone, not red. If you have a meat thermometer, this should translate to 145 to 150 F at the center.
Is it better to cook a roast on low heat or high heat? ›Low temperatue cooking is ideal for roasting the best cuts of meat which are lean and very tender. It is not the same as slow cooking, which is a method of cooking humbler cuts of meat with liquid to tenderise them.
How can you tell if veal is undercooked? ›
- The juices run clear.
- It is piping hot all the way through (it should be steaming)
- There is no pink meat left.
Is rare or medium-rare meat ever safe to eat? If beef, veal, pork or lamb are ground, the answer is no. That's mainly because the process of grinding can introduce potentially harmful bacteria on the meat surface into the ground meat. Ground meat needs to reach 160°F internally — at least a doneness of medium.