A cross rib (beef shoulder) steak is a good choice of a week’s lunches. In my experience, beef can be quite problematic, especially when roasted in the oven, because it tends to get dry and hard to chew on. This recipe ensures that the beef stays tender and moist, and it’s very easy to follow. You’ll need: a cross rib steak, 1/2 cup cooking wine, 1/2 cup oil, 1 tbsp. thyme, 2-3 garlic cloves, salt and pepper.
- Prepare the marinade: mix cooking wine, oil, thyme, salt and pepper, and 1 garlic clove. Put it in the fridge for 20 minutes.
- Prepare the meat: wash it with cold water, then make small incisions and stick the garlic cloves (peeled and cut in 2, lengthwise) in them.
- Pour the marinade over the meat and let stand in the fridge for at least 30 minutes.
- Put in the oven (400F), covered with aluminum foil for 45 minutes. Remove foil and reduce heat to 350F, allowing the steak to roast for some 30 minutes more, constantly brushing it with the marinade. Turn once or twice.