In general, I like my flavors big and bold. While an amazing cut of meat literally does not need much more than salt and pepper, this wet rub allows the flavor of the meat to shine, while bringing it up a notch. When I tested this recipe the second time around, I tried it on a smaller steak. This resulted in extra rub, so I used the extra on chicken. I was crazy over the results there too. Multipurpose to the max!
Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).
Place in oven and roast for 20 minutes per pound of meat for a medium rare interior.
Pulse the tomatoes, garlic, salt, pepper, soy sauce, honey, and basil in the food processor. Rub all over roast.
Remove from oven and let rest before slicing.
David’s Tip: If you’d like your meat fresh on Yom Tov, put it into your 200/250 degrees Fahrenheit (90/120 degrees Celsius) oven for at least three and a half hours. When you get home from shul, it will be perfect medium rare inside.
Thank you to Mr. David Asovski from Evergreen in Lakewood, NJ for supplying the roast for this shoot, and for his invaluable advice. Thank you for sharing what you know about each cut of meat!
Photography: Moishe Wulliger
Styling: Renee Muller