Roast beef with salmoriglio sauce

Ingredients:

Roast

• 1 beef loin with 5 ribs (approximately 5 kg), with bones removed
• 2 tablespoons coarse salt
• 1 tbsp. crushed black pepper
• 1 tbsp crushed pink pepper
• 450 g potatoes, cut in half or quarters
• 2 tablespoons extra-virgin olive oil
• Leaves of 4 sprigs of rosemary

Salmoriglio

• 1 cup extra-virgin olive oil
• 3 cloves garlic, crushed
• 1 teaspoon lemon zest + 0.5 cup lemon juice
• 1/4 cup fresh rosemary leaves, chopped
• 2 tbsp fresh thyme leaves, chopped
• 0.5 tsp coarse salt

Roasted Pepper Salad

• 1 tbsp extra-virgin olive oil + extra for serving
• 450 g small sweet peppers, cut in half lengthwise, stems removed
• 0.5 tsp coarse salt
• 0.5 cup fresh Italian parsley leaves, chopped
• 1/4 cup pitted green olives, halved
• 1/4 cup pitted Kalamata olives, halved
• 1 tbsp capers, washed and dried

Preparation:

1. Preheat oven to 230°C.
2. Sprinkle the beef evenly with 1.5 tablespoons of salt and pepper, massaging into the meat. Place bone-side down on the rack in a roasting pan. Bake for 30 minutes.
3. Reduce the oven temperature to 350°F (175°C). In a small bowl, combine the potatoes with olive oil, rosemary, and 1.5 teaspoons of salt. Arrange the potatoes around the roast and continue roasting until the surface is richly browned and the internal temperature reaches 125°F (49°C), another 1.5 to 2 hours. Let the roast rest for 20 minutes, then carve.
4. SalmoriglioHeat a small skillet over medium heat. Add the olive oil and garlic and cook until the garlic is golden brown and fragrant, about 3 minutes. Let cool. In a medium bowl, combine the lemon zest and juice, rosemary, thyme, and salt. Pour in the olive oil and garlic and let sit at room temperature for 10 minutes. Serve the sauce with the meat.
5. If you're making a roasted pepper salad, toss it with baked potatoes, drizzle with olive oil, and serve with the meat.
6. Roasted Pepper SaladHeat a large skillet over high heat and add the olive oil, bell peppers, and salt. Cook, stirring and tossing frequently, until the peppers begin to brown and soften, about 10 minutes. Transfer the peppers to a large bowl and toss with the parsley, olives, and capers.