Strip Loin Roast
User Reviews
5
-
Prep Time
10 mins
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Cook Time
1 hr
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Servings
8
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Calories
173 kcal
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Course
Main Course
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Cuisine
American
Strip Loin Roast
Description
This Strip Loin Roast recipe starts with patting dry and optionally trimming or scoring the fat on the beef roast. The roast is seasoned simply with salt and pepper, then seared in olive oil to develop a browned exterior. A marinade made from Dijon mustard, minced garlic, chopped rosemary, thyme, salt, and black pepper is then spread over the meat before roasting it at 325°F.
The roast is cooked until reaching the desired doneness; an estimate is about 25 minutes per pound for medium-rare on a 2-pound roast, roughly one hour. After removing from the oven, the meat rests for at least 15 minutes to allow internal juices to redistribute, which keeps the roast moister and easier to carve.
The marinade imparts a balance of mustard tang and herbal aroma that pairs well with the rich beef flavor. Searing before roasting develops a caramelized crust that enhances taste and texture. Resting is essential to food quality, preventing excessive juice loss when slicing.
Ingredients
Roast Ingredients
- 2 pounds beef roast
- 2 tablespoons olive oil
Roast Marinade
- 2 teaspoons Dijon mustard
- 2 teaspoons garlic minced
- 1 tablespoon rosemary chopped
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
Instructions
- Preheat your oven to 325°F and set aside a baking pan or a sheet pan
- Pat the beef dry, remove excess fat, or score fat crosswise if you want to keep it.
- Sprinkle both sides with salt and pepper.
- Heat the oil in a pan over medium-high heat and sear the beef on all sides for around 2 minutes each until appropriately browned.
- Meanwhile, stir together the ingredients for the marinade.
- Spread the marinade over the meat and place in your baking pan.
- Cook in the oven until the roast reaches your desired level of doneness. I cook a 2 pound roast for about 1 hour.
- Let the meat rest for at least 15 minutes before cutting (see notes).
Notes
- Estimate cooking time as 25 minutes per pound at 325°F for medium-rare doneness.
- Allow the roast to rest at least 15 minutes before carving to retain juices and improve tenderness.
- Score the fat layer crosswise if you prefer to keep it, which can add flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 1g | 0% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 62mg | 21% |
| Sodium | 371mg | 15% |
| Potassium | 393mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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