Roast Beef with Scallion-Caper Green Sauce |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Good old-fashioned rump roast scores two points: It has great beefy flavor, and it's less expensive than other cuts. Similar to a chimichurri, the springlike green sauce adds punch without requiring much effort. Ingredients:
1 (3-pound) bottom-round beef rump roast |
1 cup coarsely chopped fresh flat-leaf parsley |
1 cup thinly sliced scallions (from 1 bunch) |
2/3 cup mild olive oil |
2 tablespoons drained capers (in brine) plus 2 tablespoons brine |
Directions:
1. Put oven rack in middle position and preheat oven to 500°F.
2. Pat roast dry and sprinkle all over with 2 teaspoons salt and 1/2 teaspoon black pepper.
3. Roast, fat side up, in a roasting pan 15 minutes. Reduce oven temperature to 325°F and continue to roast until thermometer inserted into center of meat registers 120°F, 35 to 45 minutes more. Transfer roast to a cutting board and let stand, uncovered, 15 minutes.
4. While roast stands, stir together remaining ingredients, a slightly rounded 1/4 teaspoon black pepper, and a pinch of salt.
5. Thinly slice meat across the grain and serve with sauce.
6. Per serving: 546 calories, 44g fat (8g saturated), 108 mg cholesterol, 183 mg sodium, 3g carbohydrate, 1g fiber, 35g protein (nutritional analysis provided by Nutrition Data) Nutritional analysis provided by Self
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