Description

This recipe features a show-stopping NY strip roast with a perfectly seared crust, filled with rich beefy flavor. It’s a family-friendly, easy dinner idea perfect for weeknights or special Sunday suppers, offering delicious leftovers.

Ingredients

Scale

4 lb boneless NY strip roast, trimmed
2 tablespoons olive oil, plus more for drizzling
1 tablespoon coarse sea salt
1 teaspoon freshly ground black pepper
0.5 cup unsalted shelled pistachios
1 cup packed fresh parsley leaves
0.75 cup fresh mint leaves (0.5 cup packed for crust; 0.25 cup finely chopped for garnish)
1 tablespoon za’atar seasoning
2 peeled garlic cloves
0.25 cup vegetable-sourced breadcrumbs
0.5 cup pomegranate molasses
2 tablespoons fresh lemon juice
1 teaspoon ground sumac
1 tablespoon pure maple syrup
0.25 cup vegetable broth
0.25 cup fresh pomegranate arils

Instructions

Prepare and Season Roast: Let the NY strip roast sit at room temperature for 1-2 hours. Pat the roast thoroughly dry with paper towels, then generously season all sides with coarse sea salt and freshly ground black pepper, pressing it gently into the meat.
Sear the Roast: Heat 2 tablespoons olive oil in a large, heavy oven-safe skillet (cast iron recommended) over medium-high heat until it shimmers. Carefully place the roast in the hot pan and sear on all sides until deeply browned and a crust forms, about 2-3 minutes per side.
Apply Crust and Roast: After searing, combine pistachios, parsley, 0.5 cup mint, za’atar, garlic, 2 tablespoons olive oil, and breadcrumbs in a food processor. Pulse until a coarse, paste-like mixture forms, then spread it evenly over the seared roast. Return the crusted roast to the skillet and transfer to a preheated 220 degrees C (425 degrees F) standard oven (200 degrees C / 400 degrees F convection). Roast for 35-50 minutes, or until a meat thermometer reads 52-54 degrees C (125-130 degrees F) for medium-rare.
Rest the Roast: Once the roast reaches the desired internal temperature, remove the skillet from the oven. Tent the roast loosely with foil and let it rest on a cutting board for at least 15-20 minutes to allow juices to redistribute, ensuring a tender, moist result.
Prepare Glaze and Garnish: While the roast rests, whisk together pomegranate molasses, fresh lemon juice, ground sumac, pure maple syrup, and vegetable broth to create the glaze. Slice the rested roast, drizzle with the prepared glaze, and garnish with the remaining 0.25 cup finely chopped fresh mint leaves and fresh pomegranate arils.

Notes

For best tenderness, opt for quality grass-fed beef. You can use avocado oil for searing due to its higher smoke point, and kosher salt or panko breadcrumbs for variation. If your roast looks overcooked, resting it is still crucial for tenderization. Consider a reverse sear method (roast first at lower temp, then sear) for a more even cook.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Roasting
Cuisine: Fusion

Nutrition

Serving Size: 1 serving (250 g)
Calories: 650 calories
Sugar: 18 g
Sodium: 800 mg
Fat: 45 g
Saturated Fat: 18 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 55 g
Cholesterol: 120 mg

Keywords: NY strip roast, easy dinner, healthy, weeknight meals, Sunday supper, Middle Eastern, beef, family-friendly, impressive, tender