Turnip the Beets: Spice Up Your Holiday Spread with Anton Tumas’ Chimichurri Chuck Roast

Dec 6, 2021

3 min read

When performing on the road music producers and DJs don’t always get to eat as healthy as they’d like. As a result, many have unsurprisingly taken to makeshift meals they can prep on a simple hotplate or cook over a campfire. Self care so rarely can be found in the drive thru. Despite the mental or physical toll touring takes on the artist, the show must go on, so to learn more about what the most iconic DJs eat to keep the party going we’ve collected their most impressive recipes in a new series called Turnip The Beets.

For our second installment of Turnip the Beets we’re heading into the kitchen with Anton Tumas, who is the head of SUBTRACT Music, and one of Los Angeles’ most well-respected underground house music producers. Blessed with the sophisticated ear of an audio engineer and an encyclopedic knowledge of the house and techno stratospheres, few can deliver the refined style to a dancefloor quite like Tumas. Both on and off stage, those fluencies have served him well too.

As his career path took off Tumas wanted to be able to keep his strength up despite the rigors and challenges of an increasingly intense tour schedule. He saw a doctor and soaked up knowledge about his health. Then he devised a plan to ditch fast food, bread, and other processed carbohydrates instead, opting for choice-cut steaks. He ended up shedding more than 20 lbs, which his body quickly replaced with muscle. And today he’s healthier than ever.

When he could see we wanted to learn more about the food he was preparing for himself these days Tumas sent Festival Insider a divine Chimichurri Chuck Roast with the accompanying words, “I shall call this intuitive cooking” because just like a masterfully crafted live set, Tumas likes to make it up as he goes along. The results speak for themselves too.

We asked Tumas to tell us more about the recipe. Here’s what he had to say.

Chuck roast is a poor man’s ribeye as some call it. I was at the local Whole Foods and saw this super marbled 2 lb slab of it, and intuitively had to buy it. I cooked it low and slow at 225 for almost an hour, as the piece was 2” thick. It was then finished in a searing hot cast iron, with lard to give it that super crispy caramelized outside. Seasoned with salt and pepper before cooking, and then added liberal truffle salt and some chimichurri as these two always work together to bring out the flavor in any steak.