Hey Meathead.

This message is not for the type of meathead that may immediately come to mind--  a ginormous muscular dude who only talks about lifting weights and protein shakes. But perhaps I can catch their attention if their hungry for the protein you get from our favorite farm animals! This recipe is for those of you out there who love meat...Meatheads!

So meatheads and meatheads beware. Feast your eyes on this boneless eye roast:

Now, may I say that this hunk of meat is a hunk of meat, figuratively speaking? And the good news is that it was super easy to make! I was really nervous about running around from grocery store to grocery store, but I was able to find it at my first stop. And guess what. I got a 6.6 lb slab (I had to cut it in half for the two of us) originally $39.36, marked down to $19.79! Pretty much 50% off.

Below are some more pictures I took of this stud followed by the recipe--which was found at For the Love of Cooking.



Hungry yet? Here's the recipe!

Roast Beef

one 2.5 pound boneless eye roast

1 1/2 tsp sea salt

1 tsp + 1 tbsp olive oil

1 tsp freshly cracked pepper

1 1/2 tsp dried oregano

2 tsp dried basil

1/2 tsp red crushed pepper

3 gloves garlic, finely minced into a paste

Season roast with sea salt, cover with saran wrap and refrigerate overnight (I did it for around 6-7 hours).

Place oven rack into middle position and preheat oven to 250 degrees. Remove roast from fridge 20 minutes prior to cooking and use paper towels to dry the meat. Line a rimmed baking sheet with foil and then place a wired rack on top of the baking sheet. Rub entire roast with 1 tsp olive oil. Mince garlic and rub into a paste by using the face of your chef's knife and mince until smooth. Place it in a small bowl; add pepper, oregano, basil, red pepper and mix well. Rub the entire roast.

Heat 1 tbsp olive oil until hot (I did it in an iron cast skillet). Add roast and sear on all sides, including ends, until browned. Transfer to wire rack. Roast for 1 hour and 20 minutes or until it is 115 degrees. Turn oven off, leaving roast inside for 30-40 minutes (do not open the oven door or the heat will get out!) For medium rare, temperature should be 130 degrees. Remove and cool for 15 minutes. Best if sliced thin.

I always try to cook with a meat, starch and veggie. The starch of choice was brown rice. We all know what that looks like. The veggie? Green beans with mushrooms and shallots-Also taken from For the Love of Cooking.

Green beans with mushrooms and shallots

Fresh green beans, rinsed and ends trimmed

2 tsp olive oil

Sliced button mushrooms

Half of a small shallot, sliced into thin rings

2 cloves of garlic, minced

salt and peper, to taste

Add the green beans to a pot of boiling water and cook for 3 to 4 minutes. Drain and rinse with cold water. This helps the green beans retain the bright green color. Set aside.

Heat the olive oil in a skillet over medium heat. Add the mushrooms and let them cook for 3 to 4 minutes. Add the shallots and cook for about 2 minutes, or until soft. Add the minced garlic and green beans. Stir constantly for 1 minute, or until green beans are warm enough. Season with salt and pepper.

"The belly rules the mind."