Roast beef with citrus fruits with a tray of potatoes, zucchini, and cherry tomatoes

Name: Roast beef with citrus fruits with a tray of potatoes, zucchini, and cherry tomatoes
Prep time: PTM
Yield: 4
Ingredients: Beef cut for roast beef 1.8 lbs; Lemon juice 1; Lemon peel ½; Orange juice 1; Orange peel ½; Type 00 flour 0.4 cup; Marjoram 4 sprigs; Rosemary 3 sprigs; Extra virgin olive oil to taste; Black pepper to taste; Fine salt to taste; Potatoes 0.7 lb; Zucchini 1 ½ cup; Cherry tomatoes 1 &frac13; cup; Parmigiano Reggiano PDO cheese to grate 2 spoonfuls; Hot Paprika 1 tsp; Extra virgin olive oil to taste; Fine salt to taste

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490

Calories per serving

Lactose Free

Energy Kcal 490
Carbohydrates g 28.6
of which sugars g 6.8
Protein g 49.2
Fats g 19.9
of which saturated fat g 5.24
Fiber g 4.3
Cholesterol mg 133
Sodium mg 752

Difficulty: Average
Serving: 4
Cost: Average

PRESENTATION

Looking to add a splash of brightness to your dinner table? Roast beef with citrus is a super tasty twist on classic northern Italian Sunday meals. Seriously good. This dish combines the comforting tradition of Italian cuisine with a zesty kick from juicy oranges and lemons. The citrus-marinated roast beef benefits from an oven steam method that keeps the inside tender and juicy while achieving a perfectly crispy exterior. Infused with the aromatic scents of orange and lemon, the beef becomes a fresh yet comforting meal, often enjoyed in regions like Lombardy and Piedmont. And look, some might swap citrus for other flavors, but this colorful version is perfect for special occasions or when you want something that feels fancy but is easy to make. The beef roast with orange glaze is complemented by paprika-dusted veggies, adding a bit of heat and brightening up the entire dish.

And the veggies? Don't overlook them—they're as much a part of the experience as the beef. Really. Think of them as a Mediterranean ratatouille with zucchini, potatoes, and cherry tomatoes, steamed until they're golden and soft with a great sweet-and-sour punch. A touch of hot paprika gives them a slight kick that pairs beautifully with the sweet and zesty roast beef with citrus. Many Italian cooks enjoy experimenting with these sides, sometimes adding extra vinegar for tang or mixing in herbs like thyme or rosemary. And you know what? Feel free to swap in whatever fresh ingredients you have on hand. The gentle, slow cooking method ensures all those juices are locked in, so every bite is juicy and flavorful. Whether you're serving an orange-thyme beef roast for a holiday gathering or just a cozy Saturday night with friends, this dish has a way of making everything feel a bit more special without causing stress in the kitchen. With all these aromatic flavors, it’s one of those meals that guests will remember long after the plates are cleared. Pretty much. It's a perfect blend of tradition and innovation, offering a taste of Italy with a citrusy twist. For sure.

INGREDIENTS

490

Calories per serving

Ingredients for the roast beef: Beef 1.8 lbs (800 g) - cut for roast beef; Lemon juice 1; Lemon peel ½; Orange juice 1; Orange peel ½; Type 00 flour 0.4 cup (50 g); Marjoram 4 sprigs; Rosemary 3 sprigs; Extra virgin olive oil to taste; Black pepper to taste; Fine salt to taste

for the tray of potatoes, zucchini, and cherry tomatoes: Potatoes 0.7 lb (300 g); Zucchini 1 ½ cup (300 g); Cherry tomatoes 1 ⅓ cup (200 g); Parmigiano Reggiano PDO cheese 2 spoonfuls - to grate; Hot Paprika 1 tsp; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Roast beef with citrus fruits with a tray of potatoes, zucchini, and cherry tomatoes

To make the citrus roast beef with a tray of potatoes, zucchini, and cherry tomatoes, start by preparing the meat: grate the zest of an orange 1 and a lemon 2 and squeeze the juice from both the orange 3

and the lemon 4. Strain the juices through a sieve and collect the emulsion in a bowl 5. Finely chop a sprig of marjoram and one of rosemary. In a baking dish, pour the sifted flour 6

the chopped herbs 7, the sifted orange, and lemon zest. Add the salt 8, the pepper 9.

Mix the breading mixture 10. Take the roast beef; if the piece of meat you bought is irregular, tie it with kitchen string 11 to keep its shape and brush it with the citrus emulsion, then flour it on all sides 12,

place it on an oven rack 13 and cook it with Samsung 3 oven automatic program for single steam cooking S12 13. Once cooked, take the roast beef out of the oven and let it cool for easier slicing 14. Meanwhile, prepare the vegetables: wash and trim the zucchini, then cut them into slices and then halve them 15,

wash and peel the potatoes and cut them into small wedges 16 approximately the same size as the zucchini to ensure even cooking, and parboil the potatoes for a few minutes in boiling water 17. Cut the cherry tomatoes in half 18, place them in a baking dish, add the zucchini and cherry tomatoes,

season with a drizzle of olive oil 19, salt 20, pepper, and a teaspoon of paprika 21 and stir to flavor the vegetables.

Finally, sprinkle a layer of grated Parmigiano Reggiano 22 to create a tasty crust during cooking. Cook in the Samsung 3 oven with the automatic program for single steam cooking S11. When the vegetables are ready, take them out of the oven 23, slice the roast beef, and serve it accompanied by the tray of mixed vegetables 24.

Storage

Store the citrus roast beef with a tray of potatoes, zucchini, and cherry tomatoes in an airtight container and place it in the refrigerator for up to two days. It's possible to freeze both the roast beef and the vegetables if you have used fresh ingredients.

Tip

You can vary the vegetables based on seasonal availability and your taste: mushrooms, peppers, peas, eggplants will work just fine.

For the translation of some texts, artificial intelligence tools may have been used.

Roast beef with citrus fruits with a tray of potatoes, zucchini, and cherry tomatoes

PRESENTATION

INGREDIENTS

How to prepare Roast beef with citrus fruits with a tray of potatoes, zucchini, and cherry tomatoes

Storage

Tip

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