Spiced Roast Beef with Thai-Style Salad
Adapted from two recipes from Bon Appétit and Everyday Food
3-pound beef eye round roast
3 garlic cloves, thinly sliced
2 tbsps whole-grain mustard
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsps whole black peppercorns
1/2 tsp ground ginger
4 red chilis, crushed
half a head of romaine lettuce, cut crosswise into 1-inch ribbons
1 small carrot, peeled into ribbons
2 tbsp soy sauce
1 tbsp white sugar
lime juice from half a lime
a handful of fresh mint leaves
1. Preheat oven to 350º. Using a mortar and pestle, crush cumin, coriander and peppercorns. Transfer crushed spices to a small bowl and mix in salt, ginger and 2 of the red chilis.
2. Make several slits on roast with a small knife and insert garlic slivers into slits. Spread mustard on top of the roast and sprinkle herb mixture all over.
3. Roast for about 45 minutes or until center of meat registers 125º. Transfer roast to a platter and tent with a foil for about 10 minutes before carving.
4. Meanwhile, in a small bowl, mix soy sauce, sugar, lime juice and the other 2 chilis. In a salad bowl, combine lettuce and carrot ribbons with the mint leaves. Pour over dressing. Arrange on a plate as bed for the carved beef.