Saturday wasn´t any different, we went on the hunt for a good dining table and a washing machine. So my sister and I had the great idea to drive all the way to the East of the city (remember, this is Mexico City, almost 20 million people and more than 5 million cars, pretty much traffic hell everywhere), where several stores could supply our needs.
We were on this for 5 to 6 hours, we found the dining table, not the washing machine, and somehow we ended up in the North part of the city, because we are from out of town we didn´t realize that we suck at calculating time and distance in here.
Anyway, the point is we were hungry as, bro, so we stopped by a supermarket (aye, it was a Walmart) and we got ourselves enough ingredients to cook what I´ll call: Sirloin and beef short ribs roast with beetroot and arugula salad. (or as my sister called it “just buy that piece of meat and let´s eat it raw on the way home”).
For the roast:
- 500 grams of sirloin cut (usually known as Picaña, in Latin-America)
- 500 grams of short beef ribs
- 2 red capsicums, cut in halves
- 1 big red onion in quarters
- 1 small branch of fresh rosemary
- 4 garlic cloves
- Salt and Pepper
- Fresh arugula
- 1 avocado
- 30 grams of goat cheese
- Half a red onion into thin slices.
- 2 medium size beetroot boiled, and later grilled, then cut in quarters.
- Olive oil
- Salt and Pepper.
For the roast:
Turn on your oven at 200 Celcius, in the meantime put a large pan on the medium high heat, sprinkle on it some grounded pepper and salt, put the ribs first, let the fat melt while it covers the entire surface of the pan (faaaaaat…mygosh!). Now, grab that beautiful piece of meat and place it fat to the pan and let it freaking cook, I mean, we want to sear the surface of that steak. Do the same with the ribs.
Now put those pieces of meat in an oven tray, sprinkle more sea salt, pepper, put the sliced capsicums and onions around the meats and put into the oven for 45 minutes.
For the greens:
In a big bowl, put all the ingredients together, remember to put the cheese and the sliced avocado at the end, as they ought to be crowning your salad. Mix thoroughly and plate, crown with the avocado, the beetroot and the goat cheese.
Take the meat out of the oven and let it rest for 2 to 3 minutes, you want those juices to evenly distribute into your cut. Now slice and plate, pour yourself a glass of red and enjoy, you deserve it.