Grass-Fed Beef with Herbs
Recipe GLPR4999e53b70c173
A simple yet elegant roasted beef dish featuring a vibrant herb marinade of fresh thyme, oregano, parsley, and garlic infused into grass-fed beef. The meat is seared to develop a golden crust, then roasted until tender and juicy. Finished with a sprinkle of coarse salt, this restaurant-quality main course delivers bold flavors with minimal ingredients.
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Ingredients
3 sprigs Fresh thyme sprigs
3 sprigs Fresh oregano sprigs
3 sprigs Fresh flat-leaf parsley sprigs
2 cloves Garlic cloves
3 tablespoons Extra virgin olive oil
1 teaspoon Fine sea salt
Freshly ground black pepper
1 pound Grass-fed beef top round, sirloin or filet mignon
Coarse sea salt for finishing
Directions
Combine thyme, oregano, parsley, garlic, olive oil, fine salt, and black pepper in a food processor. Pulse until the herbs are finely chopped and a loose paste forms.
Pat the beef dry and place it in a shallow dish or resealable bag. Rub the herb mixture all over the beef, coating it evenly on all sides.
Marinate at room temperature for 2 hours, or cover and refrigerate overnight. If refrigerating, turn the meat once or twice during marinating to ensure even flavor absorption.
Remove the beef from the refrigerator 30 minutes before cooking to bring it to room temperature. Preheat your oven to 400°F.
Heat a medium cast-iron skillet over medium heat until very hot. Carefully place the beef in the pan and sear on all sides until a deep golden-brown crust forms, about 3–4 minutes per side.
Transfer the skillet directly to the oven and roast the beef until the internal temperature reaches 145°F for medium-rare, about 15–25 minutes, depending on thickness and exact oven temperature.
Remove the skillet from the oven and transfer the beef to a clean cutting board. Tent loosely with foil and let rest for 20 minutes; carryover heat will raise the internal temperature slightly.
Slice the beef against the grain into your desired thickness. Arrange on a serving platter, sprinkle with coarse salt, and serve immediately.
