Roast Beef with Cucumber Corn Salsa
Elevate your dinner table with this delectable Roast Beef with Cucumber Corn Salsa—a perfect harmony of savory and refreshing flavors. This recipe features a tender, herb-crusted beef roast, seasoned with garlic, rosemary, and olive oil, roasted to perfection for a juicy, melt-in-your-mouth texture. Paired with a vibrant cucumber corn salsa bursting with sweet corn, crunchy cucumber, juicy cherry tomatoes, and a zesty lime-cilantro dressing, this dish strikes the ideal balance between hearty and light. Ready in just under 90 minutes, it’s a satisfying, crowd-pleasing meal guaranteed to impress. Perfect for family dinners, special occasions, or even meal prepping, this roast beef recipe is as versatile as it is delicious. Serve it sliced thin with the salsa spooned over the top or on the side for a fresh, colorful garnish. Looking for tender roast beef recipes with a twist? This one’s a must-try!
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Recipe Information
Ingredients
- 2 lbs beef roast (top round or sirloin tip)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 2 tsp salt
- 1 tsp black pepper, freshly ground
- 1 medium cucumber, diced
- 1 cup sweet corn (cooked, kernels removed)
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- 2 tbsp lime juice
- 0.5 tsp salt (for salsa)
- 0.25 tsp black pepper (for salsa)
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper.
Rub the mixture all over the beef roast to coat it evenly.
Place the beef roast on a roasting pan or wire rack in a baking dish.
Roast the beef in the preheated oven for 45-50 minutes (or until the internal temperature reaches 135°F/57°C for medium rare or 145°F/63°C for medium).
Remove the roast from the oven, tent loosely with aluminum foil, and let it rest for 10-15 minutes before slicing.
While the beef is roasting, prepare the cucumber corn salsa. In a medium mixing bowl, combine the diced cucumber, cooked corn kernels, halved cherry tomatoes, finely chopped red onion, and chopped cilantro.
Add the lime juice, salt, and black pepper to the salsa, tossing gently to combine all the ingredients.
Taste the salsa and adjust seasoning if needed. Chill in the refrigerator until ready to serve.
Once the beef has rested, slice it thinly against the grain.
Serve the sliced roast beef with the chilled cucumber corn salsa on the side or spooned over the top as a garnish. Enjoy!
Nutrition Facts
Calories |
2475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 6426 mg | 279% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 18.6 g | ||
| Protein | 288.3 g | 577% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 4757 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
