Roasted Beef with Cucumber

Instructions

1. 1

   Remove beef from refrigerator 30 minutes before cooking. Pat dry with paper towels and season generously with kosher salt and black pepper on all sides.

   Tip: Bringing beef to room temperature ensures even cooking throughout.

2. 2

   Heat olive oil in a large cast-iron skillet over medium-high heat until it shimmers. Sear the beef for 3-4 minutes per side until a golden brown crust forms.

   Tip: Don't move the beef while searing to develop proper crust.

3. 3

   Transfer skillet to a preheated 400°F oven. Roast for 18-22 minutes until internal temperature reaches 130°F for medium-rare. Remove and let rest for 10 minutes before slicing.

   Tip: Resting allows juices to redistribute, keeping the meat tender.

4. 4

   While beef rests, whisk together sesame oil, rice vinegar, soy sauce, minced ginger, minced garlic, and Dijon mustard in a small bowl until well combined.

   Tip: Whisk vigorously to emulsify the sesame oil with the vinegar.

5. 5

   Place sliced cucumber on a serving platter and season lightly with salt. Drizzle half of the dressing over cucumbers and toss gently.

   Tip: Salting the cucumber slightly before dressing enhances its natural flavor.

6. 6

   Slice the rested beef against the grain into quarter-inch thick pieces. Arrange beef slices over the cucumber.

   Tip: Cutting against the grain shortens muscle fibers, making beef more tender.

7. 7

   Drizzle remaining dressing over beef and cucumber. Garnish generously with toasted sesame seeds and fresh cilantro.

   Tip: Toasting sesame seeds intensifies their nutty flavor.