Roast Beef
Nutritional values
(Percentage of daily recommendation)
| Calorie | 791 cal. | (38 %) | ||
| Protein | 75.14 g | (77 %) | ||
| Fat | 54.28 g | (47 %) | ||
| Carbohydrates | 0.98 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.16 g | (1 %) |
| Vitamin A | 6.25 mg | (781 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.01 mg | (1 %) | ||
| Niacin | 0.06 mg | (1 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 0.61 μg | (0 %) | ||
| Pantothenic acid | 0.01 mg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2.87 mg | (3 %) | ||
| Potassium | 928.42 mg | (23 %) | ||
| Calcium | 11.16 mg | (1 %) | ||
| Magnesium | 1.61 mg | (1 %) | ||
| Iron | 14.61 mg | (97 %) | ||
| Iodine | 0.01 μg | (0 %) | ||
| Zinc | 0.03 mg | (0 %) | ||
| Saturated fatty acids | 12.76 g | |||
| Cholesterol | 160.71 mg |
Ingredients
- Ingredients
- 1 ⅕ kilograms Roast beef
- 150 milliliters olive oil
- 1 Tbsp dried oregano
- 1 Tbsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1 tsp peppers
- 2 garlic cloves
- coarse Sea salt
Preparation steps
Rinse meat, pat dry and pierce with a skewer several times. Season oil with oregano, thyme, rosemary, salt and pepper. Crush peeled garlic and add to oil. Rub meat with the marinade well and place in a large freezer bag. Let rest for about 4 hours in the refrigerator.
Heat up grill and move coals to one side to grill meat indirectly. Drain meat and place onto a grill, cover and cook for 45-50 minutes at about 180°C (approximately 350°F). Do not open. If temperature is lower, cook longer.
Check meat doneness with a meat thermometer: 55°C (approximately 130°F) is medium rare, 60°C (approximately 140°F) is well done and 40°C (approximately 105°F) is very rare. Remove from grill and season thickly with coarse sea salt. Wrap in aluminum foil and let rest for about 10 minutes. Slice and serve.
