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Aleppo Pepper + Lime Crusted Beef w/ Chimichurri

Slow roasted Aleppo pepper and lime crusted beef topped with a fresh radish chimichurri.

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WHAT’S GOING ON HERE:

Beef Chuck Shoulder Roast: Beef shoulder is a tougher cut it needs a little rub or marinade to get the most  flavor out of it . It needs time to cook but can turn into a supremely tender cut of meat.

Aleppo Pepper: Aleppo pepper is a slightly smokey, citrusy pepper. Its provides a little sweet heat that does really well in standing out in rubs.

Crystallized  Lime: Crystallized lime is similar to citric acid but it has lime juice and oil infused. If crystallized lime isn’t on hand feel free to use citric acid for a lemony taste.

Butter: Butter is the majority fat in this dish and treated just like a steak makes it super rich and buttery. The butter and fat from the the beef melt together making a super rich basting liquid.

Chimichurri: Chimichurri is a combination of parsley. oregano and cilantro hand chopped with oil and vinegar my chimichurri has a little peppery bite with the addition of radish.

TIPS & TRICKS FOR THE BEST CHIMICHURRI BEEF

low and slow: the key to serving a tougher cut without submerging it in liquid is to allow the beef to rest 20 minutes prior to using so that its not too cold. also, keep the oven low and slow. this recipe roast around 325F. a few degrees is all the difference in making buttery tender beef and shoe leather.

butter: shoulder roasts don’t have the most fat so it needs a little help from drying out.. a knob of butter goes a long way with beef, the salty butter makes for the perfect baster. the low temperature of the oven keeps the pan from drying out so no need for any additional moisture. make sure to start basting after the first 40 minutes then continue throughout the rest of the cook every 20 minutes.

resting: resting is super important it allows the juices to settle and redistribute. to properly rest remove the pan from the oven then tint foil loosely over beef so that the beef stays warm. allow it to sit for 15-20 minutes. remove from the pan and slice it against the grain.

timing the beef: when i roast beef i like to time it around 20 minutes per pound. 10 minutes per half. that always leaves me with medium beef that warmed to the center but still ruby red when its sliced. for a more cooked roast increase the time not the temperature till you reach your desired cook.

hand chopping: something about fresh chimichurri makes me want to get my biggest cutting board and get to chopping. chimichurri should be vibrant and rustic get the perfect chop by using a knife. run the knife through the greens till you get your desired roughness.

oregano: fresh oregano is the key to chimichurri it offers a pepperiness that’s hard to replace. a little goes a long way so you don’t need a bunch like the parsley and cilantro.

salt: a giant hunk of beef can never have too much salt. add enough salt so that the beef is coated entirely. add the salt separately from the seasoning blend if you want to be certain it enough for the roast.

SIMILAR INGREDIENTS To:

  1. HOT MUSTARD RUBBED BEEF
  2. SHREDDED BEEF & OAXACA DOUBLE CORN TACOS
  3. SHREDDED ROAST BEEF & SPINACH SANDWICH

ENJOY THIS RECIPE WITH

  1. PEANUT BUTTER OATMEAL RAISIN COOKIES
  2. SUPREME SALAD
  3. HOT MUSTARD BEEF BANH MI

Aleppo Pepper + Lime Crusted Beef w/ Chimichurri

Aleppo Pepper + Lime Crusted Beef w/ Chimichurri
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INGREDIENTS

  • 3.5Lb Beef Shoulder Roast
  • 1/4c Butter
  • 1/4c Cooking Oil
  • 1/2 Red Onion, thick sliced
  • 6 Sprigs Oregano, fresh
  • Aleppo Lime Rub
  • 2tsp Aleppo Pepper
  • 1tsp Lime Powder
  • 1Tb Smoked Paprika
  • 1Tb Garlic Powder
  • 2tsp Black Pepper
  • 5Tb Salt
  • CHIMICHURRI
  • 1/2 Bunch Cilantro, stemmed + minced
  • 1/2 Bunch Parsley, stemmed + minced
  • 6-8 Sprigs of Oregano, stemmed
  • 2 Radish, sliced into small matchsticks
  • 1/2 Red Onion, minced
  • 1 Red Jalapeno, seeded + minced
  • 4 Garlic Cloves, minced
  • 1c Olive Oil
  • 1/3c White Vinegar
  • 1-2tsp Salt
  • 1tsp Black Pepper
  • 1 Lime, zested and squeezed

INSTRUCTIONS

  • To make the beef combine all the ingredients listed under aleppo lime rub.
  • Coat and rub the beef.
  • Heat a cast iron skillet over high heat.
  • Add in cooking oil.
  • Place in beef. Cook on all sides for 3-4 minutes each.
  • Once cooked on all sides add in butter, oregano and red onion.
  • Preheat an oven at 325F.
  • Roast for 70 minutes or (20 minutes/ per pound.)
  • After the first 40 minutes start basting with butter every 20 minutes after.
  • Make the chimichurri in the mean time.
  • Once all the vegetables and herbs are chopped combine them together.
  • Add in one teaspoon of salt and black pepper then toss together.
  • Add in lime juice and zest, vinegar and olive oil.
  • Stir. Allow to sit until the roast is ready to serve.
  • Remove the roast from the oven and allow the roast to rest for 15 minutes. Place loose tents of foil to keep the roast warm.
  • Slice and Serve with Chimichurri
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