Pepper Crusted Roast Beef with Rosemary Chimichurri

By [e-mail]

Ingredients

• Rosemary Chimichurri:
• 2 T evoo
• 2 1/2 t chopped rosemary
• 2 1/2 t kosher salt
• 1 clove minced garlic
• 3 lb. beef top loin roast
• 1/4 E V O O
• 1 t chopped rosemary
• 3 T white wine vinegar
• 1 T minced garlic, mashed to a paste
• 1/2 C chopped Italian parsley
• Kosher salt & pepper

Preparation

Step 1

Season beef: In small bowl, mash oil, rosemary, salt, pepper & garlic with back of spoon.
Rub all over beef & refrigerate at least 12 hrs.

Prepare grill: Sear beef fat side down. Flip & grill roast until thermometer registers 130 for med. rare, @ 25 min. Transfer to cutting board & let cool 10 min. Thinly slice and serve with chimichurri

Meanwhile prepare chimichurri: Heat oil & rosemary in small saucepan over med-lo heat, stirring occasionally, until rosemary is aromatic, @ 2 min. Remove from heat & let cool at room temp., @ 15 min. In med bowl, whisk vinegar & garlic. Whisk in rosemary oil & 1/4 C water. Then stir in parsley, 3/4 t salt & 1/2 t pepper. Adjust seasonings to taste.