A hearty and flavourful dish featuring a rosemary garlic steak roast accompanied by tender beef heart and beef liver, perfect for a week's worth of nutritious meals. The herb marinade enhances the rich flavours of the meats, creating a satisfying and delicious dinner.
step 1
Preheat the oven to 180°C (350°F).
step 2
In a small bowl, mix the olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.
step 3
Rub the steak roast, beef heart, and beef liver with the lemon juice, then coat them with the herb mixture. Let them marinate for 30 minutes at room temperature.
step 4
Heat a large oven-safe skillet or roasting pan over medium-high heat.
step 5
Sear the steak roast on all sides until browned, about 3-4 minutes per side.
step 6
Remove the steak roast and set aside. Add the beef heart and beef liver to the skillet and sear for 2-3 minutes per side.
step 7
Place the steak roast, beef heart, and beef liver in the roasting pan. Transfer to the preheated oven.
step 8
Roast for 1 hour, checking the internal temperature:
step 9
Steak Roast: 60°C (140°F) for medium-rare
step 10
Beef Heart: 70°C (160°F)
step 11
Beef Liver: 70°C (160°F)
step 12
If the beef heart and liver reach their desired temperatures before the steak roast, remove them from the oven and keep warm.
step 13
Remove the steak roast, beef heart, and beef liver from the oven and let them rest for 10 minutes to allow the juices to redistribute.
step 14
Slice the steak roast, beef heart, and beef liver into portions.
step 15
Garnish with fresh parsley and serve.
1.5 kg beef steak roast
500g beef heart, cleaned and trimmed
500g beef liver, cleaned and trimmed
4 tablespoons olive oil
6 cloves garlic, minced
3 tablespoons fresh rosemary, finely chopped
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
1 tablespoon fresh thyme, finely chopped
1 lemon, juiced
Fresh parsley for garnish
large oven-safe skillet or roasting pan
small bowl
meat thermometer
tongs
cutting board
knife
