This video clip is a brief description of how its done. Next I will break it down into steps and follow up with the longer version of this clip
Step 1: What You Need
Step 2: Trim
(see the images and video)
Step 3: Butterfly
Cut a thin slice down one side of the piece about 4/5 of the way through then roll the rest of the piece away from you. Repeat this until the whole piece is flat.
(Watch the longer video at the end for a longer version of this step)
Step 4: Layer
Step 5: Roll & Tie
Step 6: Season & Bake
Season the roast as desired. I usually mix 2 teaspoons of granulated garlic and 1-2 teaspoons or black pepper and a teaspoon of salt. Then rub the roast with a mixture of 1/2 teaspoon vinegar and 2 teaspoons olive oil and rub the seasoning over it. After it is seasoned leave the roast on the counter for about and hour to reach room temperature.
Preheat your oven to around 325 to 350 degrees F. Roast for about 20 minutes per pound If the roast is whole, (5-6lbs) or around 30-35 minutes per lb if the roast is small or cut into steaks. If you have a meat thermometer, the internal temp should read about 140 F for medium rare. The trick is to take the roast out of the oven about 5 degrees before your target temp, then let is sit on the counter for 15-20 minutes before slicing. The roast will continue to cook up to 5-10 degrees during this time and the juices will redistribute.
Generally you want to serve half lb slices for each adult. Thats about a 3/4 inch to an inch thick slices
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Here is the long version of the video...