This week I was not going to ruin such nice cut of meat. I got the thickest piece they had, and the wheels in my head started turning. This is what spun out:
Rosemary Home-Roasted Beef (I promise I'll post a picture on the recipe page!)
4 cloves garlic
6-8 full sprigs rosemary
Juice of 1 lime
Fresh ground black pepper
I started by laying out a large piece of aluminum foil on the kitchen table and then generous amounts of cling wrap
I thinly sliced 1/2 the onion and garlic and arranged the slices on the cling wrap, followed by half the rosemary, roughly chopped/bruised
I scored 1side of the meat and squeezed lime juice onto it. Then liberally covered it with salt and pepper. I laid the meat seasoned side down on the garlic and onions, pushing everything under the steak
I scored, juiced and seasoned the other side and then layered on the rosemary, garlic and the rest of the onion, sliced.
I wrapped the whole thing up snugly in the cling wrap, wrapped the whole package in the foil and put in the fridge to 'cure'.
The next night I fired up the George Foreman grill, and heated up as hot as it would go, 425. When it was ready I in carefully unwrapped the meat and tipped it quickly onto the element, keeping all the seasoning in place.
I cooked it for 10 minutes and then let it stand until it was cool enough to slice.
I sliced it as thinly as possible, trimming the fat, and stored it onions and all in the fridge.
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