Does your family celebrate the holidays with turkey in some form? There’s definitely no shortage of it from Thanksgiving to Christmas in our celebrations and the past few years I’ve found myself growing tired of the classic holiday bird.
This year, to combat the inevitable turkey fatigue, I decided to try adding a truly unforgettable Roast Beef to our annual holiday table. Perhaps not the roast beef you may recall from your childhood table, the one that was overcooked and dry-as-a-bone, but one that’s rich with flavour, juicy and savory and has has guests asking for the recipe and family demanding it be new tradition in the holiday kitchen. This week on The Gouda Life we’re exploring just that, two recipes that offer a modern take on the classic roast so if you, too, are fatigued with your meat options over the holidays you can add something new to the spread that will have your guests taste buds weeping with joy. Not to mention, the leftovers make the greatest sandwiches so there is no loss there, either.
I’ve partnered with Sterling Silver Premium Meats, purveyors of high-quality, premium grade beef, to share some recipe inspiration that will enhance your holiday table this year. Doesn’t the thought of a juicy, flavour-infused roast of striploin or bone-in prime rib dripping with umami flavour just get your mouth watering? The smell of our house as we roasted up these incredibly tender and flavourful cuts of beef made it hard to resist reaching into the oven and slicing off a piece to snack on (but don’t do that! You’ll lose all that incredible juiciness).
Shopping for the reason was a breeze, especially knowing all the meat from SSPM is of incredible quality. If you’re in Canada, you can find their products at Sobey’s/Safeway. I wasn’t able to locate a roast on the store shelves so I inquired with the shop butcher and he was only too happy to cut me a fresh roast in whatever size I was looking for. Don’t hesitate to ask them about cooking methods, either. Your butcher is your friend and they’ve made a living off knowing a lot about choosing the right cuts, butchering them properly and cooking them to the highest standards. In my experience, they are a wealth of knowledge when it comes to ideas for cooking and serving.
Today’s recipe infuses a striploin roast, cut from the short loin of a cow and prized for it’s flavour and tenderness, with a dry rub of fragrant spices like smoked paprika and fine ground espresso, which adds a touch of bitterness against the sweet and umami flavours in the recipe, and I’ve served it with a tangy chimichurri sauce that cuts through the richness of the dish and makes all the ingredients sing together. We often serve this up with some pan-fried wedge potatoes dressed with a little dried oregano and fried with some quartered shallots. The recipe looks like it contains a whole whack of ingredients but you’ll notice that most of them are spices or herbs that you just need to dump, mix and -boom- you’re done!
Making this on Christmas Day is a bona-fide CINCH, and I promise your guests will be thrilled to experience something different at the table. After all, cooking is meant to be fun and adventurous so give yourself a little freedom to explore this year! Enjoy the recipe and don’t forget to come back later this week for another exciting roast beef recipe – this time with a prime rib roast (hint: there will be horseradish).
- 3 lbs (1.4kg) boneless Sterling Silver Premium Meats Striploin Roast
- ½ cup Smoky Espresso Rub, recipe follows
- 1 cup Chimichurri Sauce, recipe follows
- SMOKY ESPRESSO DRY RUB
- 1 tbsp smoked paprika
- 1 tablespoon brown sugar
- 1 tsp finely ground espresso (instant espresso powder will work in a pinch)
- 1½ teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 tsp ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked pepper
- CHIMICHURRI SAUCE
- ¼ cup red wine vinegar
- 1 teaspoon kosher salt plus more, to taste
- 3 garlic cloves, smashed
- 2 cups minced fresh flat-leaf parsley
- ¼ cup packed fresh oregano leaves
- ¾ cup extra-virgin olive oil
- FOR THE RUB
- Place all ingredients in a sealable jar and stir or shake to combine. Can be made up to 1 week in advance.
- FOR THE CHIMICHURRI
- Place all ingredients in the bowl of a food processor and pulse a few times. It shouldn't be a smooth sauce so don't over-pulse. It's best when there is a little texture from the herbs. Taste and add more salt or vinegar, if needed.
- FOR THE ROAST
- The night before you plan to eat: Rub your roast down with the dry rub, pressing it into the meat. Place in a container and tent loosely with tin foil overnight.
- Preheat oven to 450°F. Place meat, fat side up, on a rack in a roasting pan. Roast for 15 minutes and reduce oven temperature to 350°F.
- Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let rest 20 minutes. Cut crosswise into ⅓-inch-thick slices. Arrange slices on platter. Serve with fried potatoes and chimichurri sauce.
Disclaimer: I am part of a Holiday Campaign sponsored by Sterling Silver Premium Meats and receive compensation as part of my affiliation with this group. Regardless, I only work with brands I use personally and enjoy.