Roast Beef Top Loin Steam Roasted

This is a Combi Steaming recipe that is a combination of Combection and Steam.

A top loin beef roast makes a wonderful traditional roast beef dinner with roasted vegetables and horseradish sauce  plus extras for roast beef sandwiches or a salad.  Even though the meat has a nice fat cap it is not heavily marbled so cooking it at a moderate temperature with steam will yield the most tender results. The usual tips for success apply, if possible season the roast 6 hours to a day in advance, let it come to room temperature before cooking and allow 15 minutes for resting prior to slicing the meat crosswise.

Ingredients

1 - beef loin roast 3 - 5lbs ( feeding 6 - 10 people)

3 - cloves garlic, peeled and minced

1 - teaspoon dried Italian seasoning

1 - teaspoon kosher salt

½ - teaspoon cracked pepper

1 - tablespoon olive oil

Preparation

Combine the seasonings and rub into the beef roast at least 6 hours in advance and be sure to let it come to room temperature before cooking.

Preheat the steam oven in the Convection Mode 425 degrees.

Place the meat on a small rack in a shallow pan and roast for 15 minutes.

Change the oven cooking mode to Convection Steam 325 degrees and cook for another hour or until the roast reaches your preferred internal temperature. 

Remember the internal temperature will rise about 10 degrees while the meat is resting.

Rare - 125 degrees

M/Rare - 135 degrees

Medium - 145 degrees

Larissa Taboryski

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Steamed Couscous Broccoli Salad with Almonds

Quick cooking grains such as couscous and bulgur can be cooked by pouring boiling water over them, covering the pan, and leaving the grain to absorb the water or you can cook them in the steam oven using the Steam-mode.  Of course, the benefit of using your steam oven is that you can cook some vegetables at the same time for an easy delicious salad or side dish.

If your oven doesn’t have small-sized pans to cook the ½ cup of couscous, use a small pyrex or other ovenproof casserole dishes.

Larissa Taboryski

Ingredients

½ cup whole wheat couscous (I used the Trader Joe’s brand)

½ cup water

2 large broccoli crowns, florets, and some tender slices of the stem only

½ red onion, minced

½ cup dried cranberries

½ cup toasted almonds (toasted in regular Bake mode 350 for 10 minutes)

½ cup toasted pepitas (toasted with the almonds)

Dressing

3 tbsp olive oil

3 tbsp mayonnaise

1 tbsp Dijon mustard

2 tbsp apple cider or golden balsamic vinegar

Preparation

Heat the steam oven in the steam mode at 212 degrees.

Place the couscous in a small solid pan and add ½ cup of water and a pinch of kosher salt.

Place the broccoli florets and stems in the perforated pan.

Slide the pans into the oven and set the timer for 6 minutes. Remove the broccoli and set it aside to cool before adding to the remaining salad ingredients. Leave the couscous in the oven for another 6 - 8 minutes until all the water has been absorbed.

Combine the remaining ingredients in a large shallow bowl and prepare the dressing.

Combine the dressing ingredients in a glass measuring cup, mix well and add a good pinch of sea salt and freshly ground pepper to taste.

Serves 4

Link: Orzo Pasta Salad Grilled Artichokes

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