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Recipe Summary

prep:
10 mins
marinate:
3 hrs
roast:
50 mins
stand:
5 mins
total:
4 hrs 5 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine meat with garlic,
    vinegar and 1/4 cup of the olive
    oil in a large resealable plastic
    bag. Marinate in refrigerator
    for 3 to 6 hours.

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  • Heat oven to 400°. Remove
    meat from refrigerator so it can
    come to room temperature.

  • Cut onions into quarters and
    halve shallots. On a large
    rimmed baking sheet, toss
    together onions, shallots and
    remaining 1 tbsp olive oil.
    Season with salt and pepper
    and roast at 400° until tender,
    40 to 50 minutes.

  • After veggies have been
    roasting for 20 minutes, pour
    off and discard marinade from
    meat. Pat meat dry and season
    it all over with salt and pepper.
    Heat a large ovenproof skillet
    over medium-high heat and
    sear meat until nicely
    browned, about 5 minutes per
    side. Transfer skillet to oven
    and cook alongside vegetables
    until an instant-read
    thermometer inserted into
    meat reads 130° for mediumrare,
    12 to 18 minutes. Remove
    meat and veggies from oven.
    Let meat rest for 5 minutes
    before slicing.

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