Roast Beef Basil And Spicy Tomato Chutney Lavash Sandwiches Food

ROAST BEEF, BASIL, AND SPICY TOMATO CHUTNEY LAVASH SANDWICHES

Steps:

• Quarter lavash and spread 1 side of each quarter evenly with 1 tablespoon chutney, leaving a 1/2-inch border all around. On each quarter arrange about 1‚ slices roast beef in one layer over chutney and season with salt and pepper. Spread 1 tablespoon chutney evenly over roast beef and top with basil, arugula, and salt and pepper to taste. Tightly roll up each lavash around filling into a cone and wrap individually in wax paper and plastic wrap. Sandwiches may be made 6 hours ahead and chilled, wrapped in plastic wrap.
• Garnish sandwiches with arugula and basil and serve with chutney.

ROAST BEEF WITH SPICY PARSLEY TOMATO SAUCE

Steps:

• To make the beef roast, preheat the oven to 375 degrees F.
• Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.
• Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.
• To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.
• To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.

SPICY TOMATO CHUTNEY

Steps:

• Chop tomatoes and bell pepper.
• In a medium saucepan bring vinegars to a boil with sugar, salt, mustard seeds, black pepper, and red pepper flakes, stirring occasionally, and stir in tomatoes, bell pepper, and scallions. Simmer mixture, uncovered, stirring occasionally (stir more frequently toward end of cooking), about 1 1/4 hours, or until thickened and reduced to about 1 1/2 cups. Cool chutney completely. Chutney keeps, covered and chilled, 2 weeks.

TOMATO-BASIL BEEF ROAST

Steps:

• Cook meat in Dutch oven or large deep skillet sprayed with cooking spray on medium-high heat 3 to 5 min. on each side or until evenly browned on both sides.
• Pour Worcestershire sauce over meat; bring to boil. Cover; simmer on medium-low heat 20 min.
• Mix pasta sauce and sugar until blended; pour over meat. Simmer an additional 1-1/2 to 2 hours or until meat is tender, turning occasionally.
• Transfer meat to platter. Let stand 5 min. before serving topped with the pasta sauce mixture.

ROAST BEEF, TOMATO, AND CHEDDAR SANDWICH

Steps:

• On one of the slices, spray a little olive oil and grind some black pepper on top. Place basil leaves, then roast beef slices, and cheese on that slice.
• On the second slice, lightly spread some wasabi mayonnaise.
• Put both slices separately in the toaster oven and bake until the cheese melts.
• When the sandwich is done toasting, place tomato slices on the cheese and top it off with the second slice of bread.
• Cut into halves and serve!

ROAST BEEF SANDWICHES WITH LEMON-BASIL MAYONNAISE & ROASTED

Steps:

• -Preheat oven to 425. Line a baking sheet with foil. Toss red onions with 5tbsp. of oil and all of vinegar in large bowl. Sprinkle the onions with salt and pepper. Place onions in single layer on lined baking sheet. Bake until onions start to brown and they are tender, about 40min. Then cool completely.
• -Mix mayonnaise, lemon juice, lemon peel, basil and the remaining 2tbsp. oil in small bowl.
• -Spread mayonnaise mixture over cut sides of bread. Top bread with roast beef,onions and arugula. Cover with top halves and bread and serve.