The Garden of Immortal Peaches

I was watching the food network this morning, and Ingrid Hoffman was making this Cilantro-Crusted Roast Beef that looked oh-so-good, so this afternoon off to Shoprite I went in search of a rump roast. The recipe is a simple cilantro rub, but I added a few more spices to the original recipe to spice it up a bit more.

2 cups fresh cilantro leaves
6 garlic cloves, smashed
1 teaspoon celery seed
1 tablespoon paprika
1/4 teaspoon mustard powder
1 teaspoon chili powder
2 teaspoons coarse salt, plus more to taste
1/2 teaspoon freshly grated black pepper
1 (3-pound) boneless rump roast

Combine everything and blend in a food processor, then rub it all over the roast. Let it sit and marinate for 30 minutes (or as long as you have). Put it in a 325 degree oven for 1.5 hours for medium-rare. After you take it out of the oven, let it sit for 10 minutes to allow the juices to redistribute.

Ingrid sliced it up and served it on Kaiser rolls with this Cilantro-Horseradish Pesto sauce, but my condiment of choice was a Peruvian Aji Sauce.
Ingredients:

• 3 or 4 leaves of romaine lettuce
• 1/3 cup mayonnaise
• 2 fresh jalapeno peppers, rind and seeds removed
• 2 green onions
• 1/2 bunch of cilantro leaves
  
• 1 cup white bread cubes without crusts (I used an everything bagel today!)
  
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder

Put everything into the food processor and blend until smooth.
Thinly slice the roast beef and arrange on your bread. Top it with a spoonful of the Aji sauce.