Assado de lagarto

Ingredientes

• 4 – 4 1/2 pounds beef top round roast (whole London broil roast)
• 3 tablespoons olive oil
• 3 tablespoons whole peppercorn (crushed)
• 4 teaspoons kosher salt (or 1 TB sea salt)
• 2 teaspoons ground mustard
• 2 teaspoons dried thyme
• 1 teaspoon garlic powder

Modo de preparo

1. 1

   Preheat the oven to 450°F. Set out a large rimmed baking sheet. Place the top round roast on the baking sheet. Drizzle oil over the top and rub the roast completely on all sides to coat.

2. 2

   Place the peppercorns in a zip bag. Use a meat mallet to gently hammer them to crush into coarse pieces.

3. 3

   In a small bowl, combine the crushed peppercorns, kosher salt, ground mustard, dried thyme, and garlic powder. Mix well.

4. 4

   Sprinkle the seasoning mix over the top round roast, turning to coat on all sides.

5. 5

   Once the oven is hot, roast the top round for 15 minutes to create a bark. Then lower the oven temperature to 300°F.

6. 6

   Insert a meat thermometer into the thickest part of the roast. Place the roast back in the oven for approximately 50 to 60 minutes, until it reaches 130°F. *The top round should be between 130-135°F for medium-rare. But the temperature will rise a few degrees even after you take it out of the oven, so we like to pull it at exactly 130. For medium, roast until it reaches 135-140°F.

7. 7

   Allow the top round roast to rest on the baking sheet for 10 to 15 minutes. Then use a serrated knife to slice the roast very thin, against the grain. The thinner or the pieces, the less tough the roast will seem.