Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Roasted Eye of Round with Black Olives and Anchovies
Black olive tapenade made into a seasoning paste with anchovies, garlic and thyme lend this roast bold Mediterranean flavor. If you prefer, instead of tapenade, use 6 tablespoons chopped pitted black olives plus 2 tablespoons chopped drained capers. Cut the meat into thin slices to optimize tenderness.
8-10
Servings
2¾ hours
20 minutes active
Ingredients
-
½
cup black olive tapenade (see note)
-
2
tablespoons extra-virgin olive oil
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
Thank you for your comment! Your comment is currently under moderation and will appear shortly.