Rolled Garlic and Herb Beef Roast

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Rolled Garlic and Herb Beef Roast

Ingredients

  • 3–4 lb (1.5–1.8 kg) flank steak or beef tenderloin, butterflied and pounded flat
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp coarse black pepper
  • 1 tbsp kosher salt

Instructions

  1. Prep Meat: Preheat your oven to 175°C (350°F). Lay the butterflied beef flat on a cutting board.
  2. Season & Roll: Mix minced garlic, chopped rosemary, thyme, 1 tablespoon of olive oil, salt, and pepper in a small bowl. Rub half of the mixture evenly over the inside of the meat. Roll the beef tightly into a log and secure it with butcher’s twine every 2 inches.
  3. Sear: Rub the remaining olive oil and herb-garlic mix over the outside of the beef roll. Heat an oven-safe skillet over high heat and sear the roll on all sides for 2–3 minutes per side until deeply browned.
  4. Roast: Transfer the skillet to the preheated oven and roast for 35–45 minutes, until an internal thermometer reads 57°C (135°F) for medium-rare.

Rest & Slice: Remove from the oven, cover loosely with foil, and let rest for 15 minutes before removing the twine and slicing into pinwheels.