New York Strip Loin Roast with Garlic-Herb Crust + GIVEAWAY

• Gluten free
• Paleo

• Meat

  • 1 4- to 5-pound boneless beef loin new york strip, boneless roast

• Produce

  • 5 Garlic cloves
  • 8 Sage, fresh leaves
  • 4 tsp Thyme, fresh leaves

• Baking & Spices

  • 1 1/2 tsp Black pepper, ground
  • 4 tsp Salt

• Oils & Vinegars

  • 4 tsp Olive oil

Found on wishesndishes.com

Description

Ingredients

• 5 garlic cloves
• 8 fresh sage leaves
• 4 teaspoons fresh thyme leaves
• 4 teaspoons olive oil
• 4 teaspoons salt
• 1½ teaspoons ground black pepper
• 1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to ¼ inch (Certified Angus Beef brand is best)

Directions

• Place the garlic into your food processor; blend/process until finely chopped. Add sage, thyme, oil, salt and pepper and process until a paste forms.
• Pat meat dry with paper towels. Rub meat evenly on all sides with herb paste. Cover or wrap; chill at least 3 hours. (Can be made 1 day ahead and kept in the refrigerator.)
• Preheat oven to 450°F. Place meat, fat side up, on a wire 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 (inserted from the side of the roast) registers 135°F for medium-rare, about 35 minutes (or 145°F for medium, about 40 minutes) or to your desired degree of doneness .
• Remove roast from oven and tent with aluminum foil. Allow roast to rest approximately 10-20 minutes before serving to redistribute the juices. The temperature of the roast will rise 5° F during standing.
• Slice across the grain into ⅓-inch-thick slices. Arrange slices on platter and serve warm.