Cook_Real_Food_Every_Day-Vol._3_Issue_3_-_Summer_2019_

may | june 2019^28

Spiced Beef Roast
Makes 10 to 12 servings

Coated in a classic rub and accented with colorful
aromatics like lemon, onion, and jalapeño, this beef
roast will be a great base meals all week.

1 (5- to 6-pound) top sirloin roast, tied with
butcher’s twine
2 tablespoons plus ¾ teaspoon kosher salt,
divided
1 tablespoon smoked paprika
1 tablespoon chili powder
1½ teaspoons fi rmly packed light brown sugar
1½ teaspoons ground cumin
1 medium red onion, peeled and cut lengthwise
into 8 wedges
2 lemons, halved
3 small jalapeños, halved lengthwise
1 tablespoon olive oil

1. Line a large roasting pan with foil; top with a
   wire rack.


2. Thoroughly pat roast dry with paper towels. In a
   small bowl, stir together 2 tablespoons salt, paprika,
   chili powder, brown sugar, and cumin. Sprinkle rub
   over roast, and gently press into meat until fully
   coated. Place roast in prepared pan. Let stand at
   room temperature for 1 hour.


3. Preheat oven to 450°.


4. In a large bowl, toss together onion, lemons,
   jalapeño, oil, and remaining ¾ teaspoon salt;
   set aside.


5. Bake roast for 15 minutes. Reduce oven
   temperature to 325°. Bake until an instant-read
   thermometer inserted in thickest portion registers
   130°, 2 hours to 2 hours and 15 minutes more,
   scattering onion mixture around roast during last
   30 minutes of baking. Cover with foil, and let
   stand for 15 minutes before slicing.

PRO TIP

Letting the roast stand at room temperature

for 1 hour before cooking allows it to warm up

slightly from its refrigerated state. This helps the

meat to brown better and cook more evenly.

Chimichurri

Makes about ¾ cup

Our favorite sauce for grilled steaks and roasted

meats, this delicious chimichurri gives a vibrant

boost to a wide variety of dishes.

½ cup fi nely chopped fresh parsley

½ cup olive oil

1 teaspoon lemon zest

2 tablespoons fresh lemon juice

3 cloves garlic, grated

1¼ teaspoons kosher salt

½ teaspoon ground black pepper

¼ teaspoon crushed red pepper

1. In a medium bowl, whisk together all ingredients. Cover and let stand at room
   temperature for 15 minutes before serving.

PRO TIP

You can keep this chimichurri refrigerated for up to 1 week. Just let it stand at

room temperature for 30 minutes and give it a good whisk before serving.

Greek Yogurt Tzatziki

Makes about 2 cups

Creamy and zippy, tzatziki is a wonderfully versatile

condiment. Pair it with our savory seed crackers or

pile it in pita with leftover Spiced Beef Roast for a

simple, gyro-inspired sandwich.

1 English cucumber, coarsely grated

(about 13 ounces)

2 teaspoons kosher salt, divided

2 cups plain Greek yogurt

2 tablespoons chopped fresh dill

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

2 tablespoons olive oil

2 cloves garlic, grated

½ teaspoon ground black pepper

Garnish: olive oil, chopped fresh dill

1. Place a fi ne-mesh sieve lined with ultra-fi ne cheesecloth over a large bowl; add
   cucumber and 1 teaspoon salt, tossing to combine. Let stand at room temperature
   for 30 minutes. Gather cheesecloth around cucumber, gently squeezing to release
   as much liquid as possible.


2. In a large bowl, stir together cucumber, yogurt, dill, lemon zest and juice, oil,
   garlic, pepper, and remaining 1 teaspoon salt. Cover and refrigerate for at least
   1 hour before serving. Garnish with oil and dill, if desired.

PRO TIP

Salting the cucumber encourages it to release its moisture, which will help you

attain a thicker, creamier tzatziki. Don’t toss that cucumber liquid though. Use

it in other dishes like gazpacho or as a refreshing vegetal note in cocktails.