This cut of meat yields a juicy roast with no fuss. And the spicy parsley sauce is tasty enough to keep some on hand for chicken, fish, or pasta.
Recipe information
Total Time
55 min
Yield
Makes 4 to 6 main-course servings
Ingredients
For roast
1
1
1
1
For parsley cherry-tomato sauce
1
1
1
1
1
1
1
Special Equipment
Need to make a substitution?
Preparation
Make roast:
Step 1
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Step 2
Pat roast dry and sprinkle with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sear roast until underside is browned, about 4 minutes. Turn meat over, then transfer skillet to upper rack of oven and roast until thermometer inserted 2 inches into center of meat registers 120°F, 20 to 25 minutes. Transfer to a cutting board and let stand 15 minutes. (Internal temperature of meat will rise to 130 to 135°F for medium-rare.)
Make sauce while meat cooks:
Step 3
Toss together tomatoes, salt, red-pepper flakes, and 1/4 cup oil in a 13- by 9-inch glass baking dish. Roast on lower rack until tomatoes burst and release their juices, about 30 minutes.
Step 4
Meanwhile, pulse parsley and garlic with vinegar and remaining 2 tablespoons oil in a food processor until chopped, then transfer to a bowl.
Step 5
Stir tomatoes with their juices into parsley mixture. Slice roast across the grain and serve with sauce.