We’ve always loved the rustic charm of a Brick Roast, a hearty beef dish that hails from simple yet ingenious cooking traditions. Originating from methods where a brick presses the meat for even searing this recipe delivers tender juicy results every time.
It’s perfect for family gatherings or weeknight dinners as we guide you through creating a flavorful centerpiece. Our take on this classic ensures it’s straightforward and satisfying so you can impress with minimal effort.
Ingredients
For our Brick Roast recipe, we source high-quality ingredients that deliver a tender, flavorful beef dish with its signature rustic charm. Below, we list them in the order they’re used, including prep specifics for optimal results.
- 2 pounds of beef flank steak: Select a well-marbled cut for maximum tenderness—trim any excess fat before marinating to ensure even searing.
- 3 cloves of garlic, minced: Freshly mince these for a bold, aromatic punch that infuses the meat with depth right from the start.
- 2 tablespoons of olive oil: Use extra-virgin for its rich flavor—divide this for marinating the steak and searing it under the brick.
- 1 tablespoon of fresh rosemary, chopped: Finely chop the leaves to release their earthy, herbal essence, which pairs perfectly with the beef’s natural juices.
- 1 teaspoon of salt: Kosher salt works best—sprinkle it directly on the steak to draw out moisture and enhance seasoning before cooking.
- ½ teaspoon of black pepper, freshly ground: Grind it just before use for a sharp, spicy kick that balances the dish’s hearty profile.
- Juice of 1 lemon: Squeeze it fresh for a bright, acidic note that tenderizes the meat during marination, adding a subtle tang.
Equipment Needed
To bring our Brick Roast to life with that signature crispy exterior and juicy interior, we rely on a few essential tools. These items help us achieve even searing and precise handling, building on the high-quality ingredients we’ve already selected.
Here’s a curated list of the key equipment we’ll need, organized for easy reference:
- Brick or Heavy Press: A clean, wrapped brick or a cast-iron press is crucial for our Brick Roast technique; it applies even pressure for optimal searing and tenderness.
- Large Cast-Iron Skillet: We recommend a 12-inch size to accommodate the meat evenly and retain high heat for that perfect char.
- Tongs: Sturdy, heat-resistant tongs allow us to flip and handle the roast safely without piercing the meat.
- Cutting Board and Sharp Knife: A sturdy wooden or plastic board paired with a sharp chef’s knife ensures precise slicing and prep work.
- Meat Thermometer: An instant-read thermometer helps us monitor internal temperature accurately, aiming for 135°F for medium-rare doneness.
| Equipment Item | Recommended Size/Type | Primary Purpose |
|---|---|---|
| Brick or Heavy Press | Standard brick (about 5-8 lbs) or 10-inch cast-iron press | Applies pressure for even searing and flattening |
| Cast-Iron Skillet | 12 inches | Provides high, even heat for cooking |
| Tongs | 12-16 inches, silicone-tipped | Safe handling and flipping of hot meat |
| Cutting Board and Knife | Board: 12×18 inches; Knife: 8-inch blade | Preparation and slicing of ingredients |
| Meat Thermometer | Digital, instant-read | Ensures precise doneness without overcooking |
Instructions
We guide you through crafting a perfect Brick Roast with simple, precise steps that deliver a tender, flavorful beef dish every time. Our method ensures even searing for that signature crispy exterior and juicy interior.
Prep
Before we begin cooking our Brick Roast, let’s prepare the beef and ingredients for maximum flavor infusion.
- Start with the beef: Pat dry 2 pounds of well-marbled beef flank steak using paper towels to remove excess moisture, ensuring better searing.
- Season generously: In a large bowl, combine 4 cloves of minced garlic, 2 tablespoons of extra-virgin olive oil, 1 tablespoon of fresh rosemary (finely chopped), 1 teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, and 1 tablespoon of lemon juice. Rub this mixture evenly over the steak, massaging it into the meat for at least 5 minutes to enhance tenderness and aroma.
- Marinate: Place the seasoned steak in a shallow dish or resealable plastic bag and let it marinate in the refrigerator for 30 minutes. This step allows the vibrant herbs and citrus to penetrate deeply, promising a burst of fresh flavors in every bite.
Cook
Now we move to the cooking phase, where we’ll use our equipment to achieve that irresistible sear on the Brick Roast.
- Heat the skillet: Place a 12-inch cast-iron skillet over medium-high heat and add 1 tablespoon of extra-virgin olive oil. Let it heat for 2-3 minutes until it shimmers, creating the ideal surface for a golden crust.
- Sear the steak: Carefully lay the marinated beef flank steak in the skillet. Position the wrapped brick or cast-iron press on top of the steak to apply even pressure, cooking for 4-5 minutes per side. Flip once using sturdy tongs, aiming for a rich, caramelized exterior that locks in juices and releases an enticing, savory aroma.
- Monitor doneness: Insert a digital meat thermometer into the thickest part of the steak. Cook until it reaches 130°F for medium-rare, adjusting time as needed based on thickness. This precise control ensures our Brick Roast remains succulent and full of bold, herbaceous flavors.
Rest and Serve
After cooking, we let the Brick Roast rest to redistribute juices, ensuring each slice is moist and tender.
- Rest the meat: Transfer the seared steak to a cutting board and remove the brick or press. Cover loosely with aluminum foil and let it rest for 10 minutes. This step allows the internal juices to settle, enhancing the velvety texture and preventing dryness.
- Slice and serve: Using a sharp knife, slice the Brick Roast against the grain into ½-inch thick pieces for optimal tenderness. Arrange on a platter and serve immediately, perhaps alongside roasted vegetables or a fresh salad, to showcase its vibrant, herb-infused taste that makes it a family favorite.
Make-Ahead Instructions
To simplify your Brick Roast preparation and ensure it retains its signature crispy exterior and juicy interior, we recommend these make-ahead strategies. This allows the flavors to develop fully, making it ideal for busy schedules or entertaining.
Marinating in Advance
We often marinate the beef up to 24 hours ahead to enhance its tender, herb-infused taste. Begin by combining the garlic, extra-virgin olive oil, fresh rosemary, kosher salt, freshly ground black pepper, and lemon juice in a bowl. Pat the 2 pounds of well-marbled beef flank steak dry, then coat it evenly with the marinade. Place the steak in an airtight container or resealable plastic bag, and refrigerate it for optimal flavor absorption.
- For shorter marination: Refrigerate for 30 minutes to 2 hours if you’re short on time.
- For maximum flavor: Allow it to marinate overnight, but do not exceed 24 hours to prevent the acids from breaking down the meat too much.
Cooking and Storing the Roast
You can cook the entire Brick Roast ahead and store it for later enjoyment. After searing the steak with the brick or cast-iron press in your 12-inch cast-iron skillet and reaching the desired medium-rare temperature (around 135°F internally), let it rest for 10 minutes as outlined in our cooking instructions.
Once rested, slice the roast against the grain into thin strips to preserve its tender texture. Store the slices in an airtight container in the refrigerator:
- Refrigeration time: Up to 3 days for the best quality.
- Freezing option: For longer storage, wrap slices tightly in plastic wrap or freezer-safe bags and freeze for up to 3 months. This maintains the dish’s vibrant, savory flavors.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Keep slices separated with parchment paper to avoid sticking and sogginess. |
| Freezing | Up to 3 months | Thaw in the refrigerator overnight before reheating for even results. |
Reheating for Optimal Results
When you’re ready to serve, reheat the Brick Roast to bring back its crispy sear and juicy tenderness without overcooking. Preheat your oven to 350°F or use a skillet over medium heat.
Follow these steps for the best outcome:
- Oven method: Arrange slices on a baking sheet, cover loosely with foil, and heat for 10-15 minutes until warmed through. This restores the meat’s succulent, rosemary-scented essence.
- Skillet method: In a hot cast-iron skillet, sear slices for 1-2 minutes per side with a touch of olive oil. Use tongs to flip carefully, ensuring the exterior crisps up while the interior stays moist.
Pro tip: Always use a digital meat thermometer to check that the internal temperature reaches 130°F during reheating, guaranteeing the steak remains perfectly tender and flavorful.
Conclusion
We’re thrilled you’ve joined us on this Brick Roast journey
It’s a recipe that brings hearty flavors to your table with ease
Trust us it’s perfect for turning simple ingredients into memorable meals
Make it yours and enjoy the satisfaction of a home-cooked delight
Frequently Asked Questions
What is Brick Roast?
Brick Roast is a hearty beef dish made with flank steak, pressed during cooking for a crispy exterior and tender interior. It’s perfect for family meals or gatherings, using simple ingredients like garlic, olive oil, and rosemary for enhanced flavor. This method ensures even searing and juicy results with minimal effort.
What ingredients are needed for Brick Roast?
You’ll need 2 pounds of well-marbled beef flank steak, minced garlic, extra-virgin olive oil, fresh rosemary, kosher salt, freshly ground black pepper, and lemon juice. These high-quality items enhance tenderness and taste, with the marinade adding depth—prep takes just minutes for flavorful results.
What equipment is required for Brick Roast?
Essential tools include a wrapped brick or cast-iron press for even pressure, a 12-inch cast-iron skillet for searing, sturdy tongs for handling, a cutting board and sharp knife for slicing, and a digital meat thermometer for checking doneness. These ensure a crispy outside and juicy inside with safe, precise cooking.
How do I prepare and cook Brick Roast?
Start by patting the steak dry, seasoning with a garlic-olive oil-rosemary mix, and marinating for 30 minutes. Heat a skillet, sear the steak under the brick for even cooking, and use a thermometer for medium-rare. Rest for 10 minutes, then slice against the grain and serve with veggies for the best flavor.
Can I make Brick Roast ahead of time?
Yes, marinate the beef up to 24 hours in advance for deeper flavor. Cook ahead and refrigerate or freeze for up to 3 days; reheat in a skillet to restore crispiness. This strategy simplifies meals while keeping the roast juicy and tender when served.
What tips ensure the best Brick Roast results?
Pat the steak dry for better searing, marinate at least 30 minutes for flavor, use a thermometer to hit 135°F for medium-rare, and let it rest before slicing. Pair with roasted veggies and avoid overcrowding the pan for optimal tenderness and taste.