Roast New York Strip Loin with Garlic-Herb Crust
4 garlic cloves
8 fresh sage leaves
4 t. fresh thyme leaves
4 t. olive oil
4 t. salt
1 1/2 t. ground black pepper
1 (4 to 5-lb.) boneless beef loin New York strip roast, fat trimmed to 1/4 inch
With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
Preheat oven to 450°F.
Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes).
Remove from oven; let stand 20 minutes.
Cut crosswise into 1/3-in. thick slices. Arrange slices on platter.
Makes 10 servings.
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