Roast Beef al BBQ

Method

1. Massage the beef roast with olive oil.
2. Insert a probe thermometer into the center of the meat.
3. Place the beef on the highest part of the BBQ grill or griddle. Cook until the internal temperature reaches 50°C (122°F).
4. Meanwhile, bring a pot of salted water to a boil and blanch the agretti until al dente. Immediately transfer them to ice water to stop cooking and preserve the green color.
5. Drain the agretti and season with salt, freshly ground black pepper, lemon juice, and extra-virgin olive oil.
6. For the rainbow chard (yellow and red), season with salt and oil, add a splash of water, and sauté briefly in a pan.
7. Slice the sweet onion and grill on the BBQ with a little salt and oil until tender.
8. Make the mayonnaise: separate the eggs and use only the yolks. Add a pinch of salt and white wine vinegar. Slowly drizzle in extra-virgin olive oil while whisking until emulsified.
9. Chop the Cantabrian anchovy scraps and sun-dried tomatoes (drained from oil). Fold them into the mayonnaise.
10. Once the beef reaches 50°C, remove it from the BBQ and let it rest on a wire rack so the juices drain away from the bottom.
11. Grill slices of bread on the BBQ for bruschetta. Rub with a clove of fresh garlic and top with crushed piennolo tomatoes and a drizzle of oil.
12. Slice the rested beef against the grain.
13. Serve the roast beef with the agretti, rainbow chard, grilled onions, anchovy-tomato mayonnaise, and garlic bruschetta.