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Ingredients

Directions

  • Combine meat with garlic, vinegar and 1/4 cup of the olive oil in a large resealable plastic bag. Marinate in refrigerator for 3 to 6 hours.

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  • Heat oven to 400°. Remove meat from refrigerator so it can come to room temperature.

  • Cut onions into quarters and halve shallots. On a large rimmed baking sheet, toss together onions, shallots and remaining 1 tbsp olive oil. Season with salt and pepper and roast at 400° until tender, 40 to 50 minutes.

  • After veggies have been roasting for 20 minutes, pour off and discard marinade from meat. Pat meat dry and season it all over with salt and pepper. Heat a large ovenproof skillet over medium-high heat and sear meat until nicely browned, about 5 minutes per side. Transfer skillet to oven and cook alongside vegetables until an instant-read thermometer inserted into meat reads 130° for mediumrare, 12 to 18 minutes. Remove meat and veggies from oven. Let meat rest for 5 minutes before slicing.

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