Roasted Beef with Plantain

Instructions

1. 1

   Preheat your oven to 375°F and position the rack to the lower-middle section.

   Tip: A lower rack helps the beef roast evenly while the plantains cook above.

2. 2

   Pat the beef roast dry with paper towels, then rub the entire surface with 2 tablespoons of olive oil.

   Tip: Drying the meat helps it develop a better crust.

3. 3

   In a small bowl, combine minced garlic, rosemary, thyme, paprika, black pepper, and sea salt. Massage this herb mixture all over the beef roast, working it into any crevices.

   Tip: Let the seasoned beef rest for 10 minutes to allow flavors to penetrate.

4. 4

   Heat a large oven-safe skillet over medium-high heat. Sear the beef roast on all sides for 3-4 minutes per side until deeply browned.

   Tip: Don't move the meat too much while searing to achieve a rich crust.

5. 5

   Pour the beef broth around (not over) the roast, then transfer the skillet to the oven. Roast for 30-35 minutes until the internal temperature reaches 135°F for medium-rare.

   Tip: Use a meat thermometer for accurate doneness.

6. 6

   While the beef roasts, heat the remaining 2 tablespoons of olive oil and butter in another skillet over medium-high heat. Add the plantain slices in a single layer.

   Tip: Work in batches if needed to avoid crowding the pan.

7. 7

   Fry the plantain slices for 4-5 minutes per side until golden brown and caramelized, sprinkling lightly with salt as they cook.

   Tip: The plantains should develop a crispy exterior while remaining soft inside.

8. 8

   Remove the beef from the oven and let it rest for 10 minutes. Slice against the grain into 1/2-inch thick pieces.

   Tip: Resting allows juices to redistribute throughout the meat.

9. 9

   Arrange the beef slices on a serving platter with the roasted plantain slices. Drizzle the pan juices over the beef and finish with fresh lime juice for brightness.

   Tip: The lime juice cuts through the richness of the roasted beef beautifully.