The sliced roast beef marinated or dressed with lemon and olive oil with green pepper is a low-calorie, tasty, and tender roasted beef dish.
An easy and quick cold dish to prepare that can be served as an appetizer or as a main course.
The classic roast beef typical of the Anglo-Saxon tradition is a trimmed beef cut massaged with aromatic herbs, first sautéed in a pan and then roasted in the oven, with a tender pink core, a perfect cooking requires the use of a thermometer; once ready, the roast beef is rested and then served hot or cold accompanied by sauces, potatoes, and vegetables.
The sliced roast beef is a valid alternative to homemade roast beef.
I buy it at the deli.
Alternatively to sliced roast beef you can use pastrami: smoked, spiced, and cured meat usually of beef [ask for confirmation] or bresaola or carne salada.
Cold cuts should be consumed in moderation, preferably those with low fat content.
- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients
Alternatively to sliced roast beef you can use bresaola or carne salada.
- roast beef (sliced)
- green peppercorns (with grinder)
- to taste lemon juice
- 1 drizzle extra virgin olive oil (raw)
Tools
- Cutting Board in bamboo and slate
Preparation
Serve in a single serving dish or separate plates.Prepare a serving dish [or a cutting board or tray] or the serving plates.
Gently separate the slices of roast beef and place them on the plate.
Grind the green pepper.Drizzle with lemon juice and a drizzle of raw oil.
According to some, the lemon juice ‘cooks’ the meat, we like it, add or omit according to taste.Let the roast beef marinate for a minimum of 15 minutes up to a maximum of one hour or serve right after dressing.
Plate.
Your sliced roast beef marinated or dressed with lemon and olive oil is ready.
Enjoy your meal.
You can accompany it with lamb’s lettuce, arugula, or mache.
• with mixed greens, cherry tomatoes and grana shavings or to taste.
sauces for roast beef
• salmorejo sauce: Sicilian dressing;
• Greek yogurt sauce or dressing;
• light basil pesto without cheese.roast beef and potatoes
• creamy boiled potato salad;
• oven-baked potatoes with skin.
The potatoes can be consumed if included in one’s diet without exceeding in frequency and quantity, in substitution for bread, pasta, and rice and combined with a protein source after an abundant portion of vegetables.roast beef and velouté
• light pumpkin velouté;
• light zucchini velouté.roast beef and vegetables
• mixed salad for all tastes;
• grilled vegetables;
• grilled vegetable caponata with toasted almond flakes;
• light vegetable caponata.roast beef and mushrooms
• grilled pleurotus mushrooms;
• light oven-baked pleurotus mushrooms;
• light oven-baked gratin pleurotus mushrooms.
Notes
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FAQ (Questions and Answers)
How to substitute roast beef?
Alternatively to sliced roast beef you can use pastrami: smoked, spiced, and cured meat usually of beef [ask for confirmation] or bresaola or carne salada, lean sweet prosciutto or cooked ham.
