Here’s a recipe that’s the culinary equivalent of a low-maintenance partner: it gives so much and takes so little. In fact, now that I think about it, this Roast Beef with Jalapeño Relish might be too good for you – you don’t deserve it. Nah, just kidding. I think you’re perfect for each other.
Don’t you just love when a recipe’s prep work is taking a piece of meat out of the fridge an hour before? And then you season it, pop it in the oven, and let it do all the work? And then, in the meantime, you get to sit and brood and overthink that last conversation you had with a stranger you’ll never meet again? But then, at one point, you take that energy and throw some herbs into a blender and make a sauce? And at the end, you have dinner out of it.
Well, I do.
Professional chefs are always saying how hard it is to make roast beef. “It’s the most intimidating simple dish,” you’ll hear them say. Then, of course, meat is not exactly cheap, so why would you risk messing up a perfectly good chunk of beef? You save it for a special occasion, because a dish of such proportions could only be served as a celebration. Suddenly, the stakes are high, and your confidence is low, because how the heck are you going to pull that one off?
But have no fear. I’m here to tell you the stakes are not that high: roast beef is often on sale, and you don’t have to save it for a special gathering. Besides, you’d have to burn the entire thing for it to become inedible. Who cares if you miss the perfect medium-rare point? That’s what thermometers and a little faith are for!
Remember, this is not a Michelin-star restaurant, we’re not making beef Wellington—and Gordon Ramsay won’t be making an appearance to berate you.
Tips on How to Make Roast Beef
Simple is really the way to go here. Bring the meat to room temperature before roasting: this promotes even cooking and a better sear. Starting with a warmer interior prevents the outside from overcooking before the center reaches the desired doneness.
Salt deliberately on all sides: I like making a garlic paste by crushing the garlic with salt, but that and black pepper is all it takes.
If you have a baking rack, use it. Raising the roast slightly from the bottom of the pan ensures everything roasts evenly and prevents the bottom from becoming more well-done than the rest.
Start in a very hot oven: 450°F (or as high as it’ll go) for 10–15 minutes on the center rack, until nicely browned. Then lower the heat to 275°F and roast until the desired doneness is reached.
Having said that, use a meat thermometer! If you don’t have one yet, what are you waiting for? A meat thermometer is an essential tool for something like a beef roast. Let’s skip the touching and going by instinct and make it easier for ourselves. It helps monitor the roast to get it to the perfect temperature.
Once out of the oven, let that beef roast rest: 15–20 minutes of resting helps redistribute all of the beef roast’s juices. This is a very important thing to do before carving, so it’s worth having a little bit of patience. So let it rest!
Making the Jalapeño Relish
Making this jalapeño relish is extremely laborious, but so worth the effort: dump all the ingredients into a blender and blend until smooth. Of course, technique is important, so do what works best for you: throwing, adding, tossing — all work.
This relish is a vibrant addition to the roast. The ingredients are bold and overpowering on their own, but together they make a balanced, mild sauce. The honey adds a lovely sweetness that complements the pungent flavors. Taste and adjust according to your preference. And if you don’t have honey, even white sugar works here!
For the herbs, I like using a mix of parsley and cilantro, but feel free to customize it as you please. You might end up with leftover relish, but that’s not a problem. You can drizzle it on a plethora of dishes: maybe on your sunny-side-up eggs, chicken, roasted potatoes… the possibilities are endless.
To serve, I like cutting the roast beef into thin slices and drizzling it with the relish. This is a great recipe for those times when you want to make something a little more elevated but don’t want to sacrifice hours of your precious day in the kitchen. I make it quite often. And if you do make this Roast Beef with Jalapeño Relish, please let me know in the comments!
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Roast Beef with Jalapeño Relish
4
servings20
minutes45
minutes15
minutesIngredients
600kg roast beef (I used beef blade tender roast)
5 cloves garlic
sea salt
black pepper
- Jalapeño Relish:
1 cup parsley and cilantro (leaves and stems)
2 cloves garlic
1/2 shallot
zest of 1 lemon
1/2 jalapeño
2 tbsp lemon juice or apple cider vinegar
1 tbsp honey
2 tbsp olive oil
sea salt
black pepper
Directions
Prepare the roast beef: remove the beef from the refrigerator and let it sit at room temperature for about 1 hour before cooking. Bringing it closer to room temperature ensures even roasting.
Make the garlic paste: using a fork, smash the garlic cloves on a cutting board. Sprinkle with salt and continue mashing until a smooth paste forms.
Season the roast: rub the garlic paste and freshly ground black pepper evenly over the entire surface of the roast.
Preheat the oven: preheat the oven to 450°F (230°C). Place the roast on a rack in a roasting pan and cook, uncovered, for 10 minutes to develop a browned crust.
Roast at lower temperature: reduce the oven temperature to 275°F (135°C) and continue roasting until the desired doneness is reached — about 30 minutes for medium (or until the internal temperature reaches 135°F/57°C for medium-rare or 145°F/63°C for medium).
Rest the meat: remove the roast from the oven and let it rest, uncovered, for 15 minutes before slicing. This allows the juices to redistribute.
Make the jalapeño relish: add all the relish ingredients to a blender and blend until smooth. Taste and adjust seasoning as needed.
To serve: slice the roast beef thinly and arrange on a serving platter. Spoon or drizzle the jalapeño relish over the top or serve it on the side.
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haha! I’m looking at the final plate and I’m not getting any passive aggressive or toxic jealousy vibes, it may very well be too good for me lol…10/10 will more than likely eat 😁😁 have a great Friday! Mike
hahaha valid points. Thanks, Mike!!