Quench Magazine(15) Cold Roast Beef with Two Sauces (Wed.) | Beef | Quench Magazine

Ingredients

• 1 tablespoon lemon zest, fresh or dried -- finely grated
• 1 clove -- minced
• salt and pepper to taste 8 slices meat reserved from Sun. Rib Roast
• 1 cup tomatoes reserved from Sun Tomatoes Sauteed w/ Chipolte
• 1 tablespoon olive oil
• 1 teaspoon red wine vinegar
• 1 teaspoon tomato paste
• 6 tablespoons dressing reserved from Sunday Eggless Caesar
• 1 tablespoon -- grated
• 2 tablespoons mayonnaise