Citrus Roast Beef with Potato, Zucchini, and Cherry Tomato Tray Bake
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef (Roast Beef) | 800g |
| Lemon Juice | 1 |
| Lemon Zest | ½ |
| Orange Juice | 1 |
| Orange Zest | ½ |
| All-Purpose Flour (00) | 50g |
| Marjoram (fresh) | 4 sprigs |
| Rosemary (fresh) | 3 sprigs |
| Extra Virgin Olive Oil | as needed |
| Black Pepper | as needed |
| Table Salt | as needed |
| Potatoes | 300g |
| Zucchini | 300g |
| Cherry Tomatoes | 200g |
| Parmigiano Reggiano DOP | 2 |
| Hot Paprika | 1 teaspoon |
| Extra Virgin Olive Oil (for vegetables) | as needed |
| Table Salt (for vegetables) | as needed |
Instructions
Preparing the Roast Beef
- Begin by preparing the citrus marinade for the roast beef. Zest the orange and lemon and set aside.
- Juice the orange and lemon, filtering out any pulp or seeds using a fine sieve. Collect the juice in a small bowl and set it aside.
- Finely chop one sprig each of marjoram and rosemary.
- In a baking dish or large bowl, sift the all-purpose flour. Add the chopped herbs, orange zest, and lemon zest. Season with salt and pepper to taste, mixing the ingredients to create an even coating mixture.
- If your roast beef is irregularly shaped, tie it with kitchen twine to ensure even cooking. Place the beef on a roasting rack set inside a baking tray.
- Preheat your oven to 180°C (350°F). Drizzle the beef with olive oil and rub the citrus juice over the surface. Coat the meat with the prepared flour and herb mixture, pressing it gently into the surface.
- Roast the beef for approximately 40-45 minutes (depending on the size and desired doneness). Check periodically for your preferred level of doneness, using a meat thermometer for accuracy.
- Once the roast beef is cooked to your liking, remove it from the oven. Allow it to rest for 10 minutes to ensure easier slicing.
Preparing the Vegetable Tray Bake
- While the roast beef is cooking, prepare the vegetables. Wash and trim the zucchini, then cut them into round slices and halve them.
- Peel the potatoes and cut them into small wedges.
- Wash and halve the cherry tomatoes.
- In a large mixing bowl, combine the zucchini, potatoes, and tomatoes. Drizzle with extra virgin olive oil and season with salt, black pepper, and a teaspoon of paprika. Toss everything together until the vegetables are well-coated.
- Transfer the seasoned vegetables to a baking tray, spreading them out evenly. Sprinkle with freshly grated Parmigiano Reggiano cheese.
- Roast the vegetable tray for approximately 25-30 minutes, or until the vegetables are tender and golden.
Serving
- Once both the roast beef and vegetable tray are ready, slice the roast beef into thin slices.
- Serve the roast beef on a platter, accompanied by the roasted potato, zucchini, and cherry tomato mixture. The crisp, savory vegetables with the cheese make a perfect pairing with the juicy citrus-infused roast beef.
- Garnish with additional fresh herbs if desired and enjoy this flavorful, satisfying meal!
Nutritional Information (Per Serving)
Note: Nutritional values are estimates and can vary based on specific ingredients used.
| Nutrient | Amount |
|---|---|
| Calories | ~600 kcal |
| Protein | ~45g |
| Carbohydrates | ~45g |
| Fat | ~30g |
| Fiber | ~6g |
| Sugars | ~8g |
| Sodium | ~450mg |
This Citrus Roast Beef with Potato, Zucchini, and Cherry Tomato Tray Bake combines the zesty brightness of citrus with the hearty comfort of roasted vegetables. The result is a balanced, flavorful meal that brings together tender beef and perfectly roasted vegetables. It’s a simple yet elegant dish for family dinners, special occasions, or whenever you crave a savory, citrus-infused treat.
