Recipe by Michal Frischman

Maple-Herb Split Minute Roast

Print
add or remove this to/from your favorites
Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

Chanie has been singing the praises of split minute roasts forever, but it’s not something I generally see on my grocer’s shelves, so I’ve never bought it before (or been not-lazy enough to ask my butcher to remove the vein in the whole minute roasts I do see). But when I asked Dov Bauman of Glatt Mart which cut he recommends most for grilling, he said that if minute roasts didn’t have the vein running through them, he’d never sell another rib steak. That’s high praise! I took the expert’s word for it and wasn’t disappointed. This is officially kicking skirt steak, London broil, and hanger steak off my menus for a while.

Ingredients

Main ingredients

  • 1 4-pound (2 kilogram) minute roast, deveined and split into 2 half-roasts by your butcher

  • 1 and 1/2 teaspoons salt

  • 1/2 teaspoon black pepper

  • 1 tablespoon dried rosemary

  • 1 and 1/2 teaspoons Gefen Basil or other dried basil

  • 1 and 1/2 teaspoons dried parsley, such as Gefen Dry Parsley Flakes

  • 1 and 1/2 teaspoons smoked garlic powder (Prima brand) or regular garlic powder (but smoked makes a huge difference)

  • 1/4 cup Gefen Maple Syrup


Wine Pairing

La Fleur De Beaulieu

Directions

Prepare the Minute Roast

1.

Combine all ingredients in a large ziplock and allow the meat to marinate for about 30 minutes, or up to several hours.

2.

Preheat grill and cook meat over medium-high flame for about five minutes per side or until medium rare.

3.

Allow to rest for five minutes and then slice against the grain.

Credits

Photography: Hudi Greenberger Food Styling: Janine Kalesis

Maple-Herb Split Minute Roast

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments