Roast Beef With Cucumber Corn Salsa Recipes

Steps:

• Sprinkle roast with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer meat to a 5-qt. slow cooker. In a small bowl, combine salsa, water, onion, jalapeno and taco seasoning; pour over roast. Cook, covered, on low until meat is tender, 6-7 hours., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Reserve 2 cups cooking juices from slow cooker; discard remaining juices. Skim fat from reserved juices., Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into salsa mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast.

Steps:

• Prepare grill for cooking.
• Make corn salsa:
• Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl.
• Cook white part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and jalapeños.
• Grill steak:
• Combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak. Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18 to 20 minutes total for medium-rare. Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing.
• While steak is standing, reheat corn mixture over moderate heat, stirring occasionally. Stir in cilantro and scallion greens.
• Spoon corn on top of sliced steak and pour over any accumulated juices.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Slice corn off of cobs and toss with olive oil. Spread across a rimmed baking sheet.
• Roast in the preheated oven, checking frequently, for 20 to 25 minutes.
• Meanwhile, combine tomatoes, black beans, onion, jalapeno peppers, cilantro, lime juice, and garlic in a large bowl. Stir to combine.
• Remove corn from the oven and stir into salsa. Cover and refrigerate for at least 2 hours before serving.

Steps:

• Mix the cucumber cubes with the corn and chopped onion.
• Add the chilisauce Asian shop, lemon juice, salt, pepper and coriander (you can replace it with parsley).
• Serve with roastbeef slices.

Steps:

• Dry rub:
• Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
• Steak and salsa:
• Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8-10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
• Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
• Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.
• Do Ahead
• Salsa can be made 1 day ahead. Cover and chill.

Steps:

• Heat a large, heavy cast-iron skillet over medium heat for 5 whole minutes and make sure the hood is on. Rub the fillet with 1 tablespoon oil, then sprinkle and coat evenly with black pepper. Brown the meat thoroughly on every side and the cut ends so that you have formed a nice crust universally around the fillet, creating a barrier for the coming salt crust. (This takes 7 to 8 minutes to brown correctly.) Remove the meat from the pan and let cool on a wire rack set in a sheet pan to have a cool and mostly dry piece of meat.
• Mix the salt with the water to form what looks like bright white wet sand. Spread a thin but solid and even layer of salt on the bottom of a 1/4 sheet pan and set the roast on it, then pack the remaining moist salt tidily around the browned meat, forming a solid case resembling a cast on a broken leg. Where there are cracks, redistribute the salt and fix them. This should be a fun and unfussy task. If you need more salt or more water or less water and more salt, mix up whatever mortar you need to get the beef encased.
• Place the salt-crusted beef on its sheet pan into a 250-degree oven and let it cook for 45 minutes. If you weighed it properly at the outset, 45 minutes at 250 degrees is fail-safe. Otherwise, use an insta-read thermometer and go in through a cut end to the direct center, and pull it when it hits 125 degrees inside. Crack the salt crust, dust the granules of clinging salt off with a clean, dry side towel, and set to rest on a tray in your station. Don't refrigerate, but label properly the time and date for Health Department.
• In a small, deep-sided sauté pan, heat the 1 cup of olive oil over medium-high heat. The oil should be just deep enough to submerge the first tip of your index finger. Good olive oil is rarely recommended for frying, so don't ever do this when you go on to work in a real restaurant, but here at Prune, I really prefer the flavor it adds.
• When the oil makes its beautiful, veinous, streaking patterns in the pan, which will move faster as the oil gets hotter, drop in a test piece of crouton. When it sizzles on contact, the oil is ready. Fry the croutons until golden brown, remove with a slotted spoon, and drain in a stack of basket-style coffee filters. Set aside the frying oil to cool. Mix together the tomatoes, scallions, garlic, anchovies, lemon flesh and zest and juice, and the red wine vinegar and toss well.
• Toss in the fried bread croutons and dress with 1/3 cup of the now-cool olive oil left over from frying. Rough up the parsley leaves briefly in your hands just to release the grassy aroma and add to the salsa. Sparingly season with salt and pepper to taste, keeping in mind that the filet will bring its own seasoning to the plate.
• Slice the beef to order, keep portion at 6 ounces. Shingle meat. Drape a good big spoonful of salsa over meat, but let the perfect wall-to-wall pink of the fillet show - don't hide that beauty under carelessly placed salsa. Drizzle with some of the remaining fry oil to finish. Do not season further.

Steps:

• Using a sharp knife, cut the corn kernels from the cobs. Heat a cast-iron skillet over high heat until almost smoking. Add one layer of kernels and dry roast, tossing continuously, until the corn is smoky and dark, about 5 minutes. Put the corn in a large bowl; repeat until all the corn is cooked.
• Heat the olive oil in a saute pan over medium-high heat. Add the mushrooms and saute until tender, about 5 to 10 minutes. Add the mushrooms to the corn, then the remaining ingredients. Mix well. Season to taste with additional salt. Serve at room temperature. Keep in an airtight container in the refrigerator for 2 days.

Steps:

• Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
• Preheat an outdoor grill to medium heat and lightly oil the grate.
• Coat corn and jalapeno peppers with olive oil.
• Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
• Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.

Steps:

• Preheat oven to 375 degrees.
• Heat oil in 10" or 12" cast iron pan on medium to medium high.
• sear meat on all sides.
• Add potatoes cut side down to brown at the same time meat is browning, don't crowd.
• remove meat to platter and brown remaining potatoes and kabocha (yam or squash).
• remove potatoes and kabocha to same plater.
• add onion to pan and brown until almost carmelized.
• add garlic to pan and cook 1 minute, then remove both from pan.
• Add mushrooms to pan and cook about 1 minute (add a little water, wine or broth if dry). Remove from pan.
• Turn burner off.
• In same cast iron pan, layer potatoes and kabocha into the bottom of pan, then add onions and garlic, put roast on top, then surround with mushrooms.
• Put into preheated oven and bake 40 minutes (20 minutes per pound of meat).
• Optional: Mix yogurt and horseradish well to make horsey sauce.
• Remove pan from oven, cover with foil (to keep moisture in pan), rest for 10 minutes. Carve and serve with horsey sauce.