Roast Beef With Spicy Yogurt-Walnut Sauce Recipe

Name: Roast Beef With Spicy Yogurt-Walnut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 2-pound beef eye of round roast; 2 tablespoons soy sauce; 1 1/2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 1 cup walnut halves (3 ounces); 2 medium Italian frying peppers, cut into small dice; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 2 cups plain whole-milk yogurt; 2 small garlic cloves, minced; 2 plum tomatoes, cut into 1/2-inch dice

Servings: persons

One 2-pound beef eye of round roast
2 tablespoons soy sauce
1 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 cup walnut halves (3 ounces)
2 medium Italian frying peppers, cut into small dice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 cups plain whole-milk yogurt
2 small garlic cloves, minced
2 plum tomatoes, cut into 1/2-inch dice

1
Preheat the oven to 450u00b0. Heat a large ovenproof skillet until very hot. On a plate, rub the roast all over with the soy sauce and then with 1 tablespoon of the olive oil; season with salt and pepper. Add the roast to the skillet, fat side down, along with any extra oil from the plate. Cook over moderately high heat, turning occasionally, until browned all over, 4 minutes. Turn the roast fat side up and roast in the oven for 25 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 115u00b0 for rare. Transfer the roast to a carving board to rest.
2
Meanwhile, spread the walnuts on a baking sheet and toast for about 5 minutes, or until lightly browned; let cool. Coarsely chop the nuts.
3
In a medium skillet, heat the remaining 1/2 tablespoon of olive oil. Add the frying peppers, cumin, coriander and cay- enne, cover and cook over moderately low heat until the peppers are barely softened, about 5 minutes. Let cool.
4
In a medium bowl, combine the yogurt, garlic, walnuts, frying peppers and tomatoes and season with salt and pepper. Thinly slice the roast and serve with the walnut sauce.
5
Notes: Variations: Use the spicy walnut sauce on chicken or lamb, or serve as a dip for pita bread.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: One 2-pound beef eye of round roast, 2 tablespoons soy sauce, 1 1/2 tablespoons extra-virgin olive oil, Salt and freshly ground pepper, and more.

Yes, Roast Beef With Spicy Yogurt-Walnut Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Beef With Spicy Yogurt-Walnut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions