Marinated & Slow Roasted New York Strip
Author: Chef Curtis
Ingredients
- 5 to 6 pound New York roast
- ½ cup cracked pepper
- ½ teaspoon cinnamon
- 1 tablespoon tomato paste
- ½ teaspoon Paprika
- ½ teaspoon garlic power
- 1 medium onion diced fine
- ½ cup soy sauce
- ¼ cup vinegar
Instructions
- Combine pepper, and cinnamon & massage this combination all over the New York strip (for a little something extra add ¼ teaspoon nutmeg)
- Place steak in a shallow baking dish.
- In mixing bowl combine remaining ingredients; mix well. Pour over meat; cover and marinate at least 2 hours or overnight if you can.
- Remove meat from marinade and wrap in aluminum foil.
- Place in shallow pan.
- Roast slow in 300 F oven 2 hours for medium-rare.
- Open foil; ladle out and reserve drippings. Brown at 350 uncovered
- Gravy: strain pan drippings; skim off excess fat to 1 cup meat juice, add 1 cup water; bring to boil. Add bit of butter. Serve au jus, or thicken gravy with 1½ tablespoon cornstarch mixed with ¼ cup cold water.