When perusing the meat section for your holiday roast, you’ll come across a piece of meat that’s as long as your forearm, as thick as your palm on one end, and as thin as your finger on the other. It’s going to cost more than the brisket you were thinking about, but less than a boneless rib roast. Go ahead and grab one, and let’s make something delicious.
Of course, in the rest of the civilized world, this is a cheap cut of meat.
The minute steak roast, or blade roast, comes from the upper foreleg of the beef. This piece, of meat, along with the petite tender (#6) and silver tip roast (#4), make up the three muscles that are the upper foreleg of the beef.
When preparing a minute steak roast, it’s all about the trimming. The connective tissue that surrounds the roast has to be removed or the roast will shrink up into a meatball.
The Whole Roast
A whole minute steak roast will have a thick end and a thin end. there will be a knob of thick connective tissue at the thick end. Both sides will have silverskin that needs to be removed.
Cleaning the Silverskin
Slip the point of the knife under the silverskin, then angle the blade UP slightly, and with a back and forth motion, cut away the silverskin. You'll have to do this several times, but it's easy once you get the hang of it.
The Cleaned Roast
The scraps removed from the meat was less that 10% of the total weight of the meat. Let the roast marinate in olive oil, onions, garlic, red wine, and thyme, then roast for about an hour at 230°C (450°F) [There were actually two roasts cooking, so I had to adjust for more mass]
The Finished Roast
The roast came out cooked through and through. Sure, you have to cut away a little tough gristle, but it's worth it.
[cafepress products=”shop:culinartkosher|9868191,9917372,9866310″ cols=”2″ rows=”3″]