New York strip loin Roast beef for a holiday dinner or festive occasion is a straightforward and impressive meal that everyone will just love. I’ve made this recipe with an awesome blend of garlic and herbs, and the results are fantastic.

New York Strip Roast

The New York Strip Roast is a versatile cut that can be roasted, grilled, or pan-fried. When it’s cooked just right, it’s juicy and tender, and it just melts in your mouth. Rich, beefy, and slightly nutty, the taste makes it a favorite of steak lovers.

Oven-Baked 

Roasting a New York strip roast in the oven is one of the best ways to cook it. With this method, the roast gets a beautiful crust on the outside while the inside stays juicy and tender. Add salt, pepper, and any other herbs and spices you like to the roast, and then put it in the oven at 450 F for 30 minutes or until it reaches 145 F internal temperature. Wait a few minutes before cutting it and serving it.

Grilling

Grilling a New York Strip Roast is another great way to cook it. This way of cooking the roast gives it a smoky flavor and a crispy outside. Add salt, pepper, and your favorite herbs and spices to the roast, and then grill it over medium-high heat for about 8 to 10 minutes per side. Wait a few minutes before cutting it and serving it.

There are numerous cuts to take into account, from a bit expensive tenderloin and standing rib to the cheaper rump roast. An entire strip loin, also known as New York strip roast or Kansas City strip, usually cut into steaks, also makes a good meal.

Tips for the best New York Strip Roast

My family has a one holiday tradition that is more important than any other: the famous Christmas Dinner feast. And as the group’s main cook, I take my job of making the main dish very seriously. And let me tell you, my delicious New York Strip Roast is always the star of the show.

But before you run to the kitchen, let me give you some pro tips. Quality is the most important thing. Folks, don’t compromise with the quality of the beef here. Buy the best organic New York Strip Loin you can find. If you’re planning ahead, you can even order it online.

And don’t forget the reliable meat thermometer! This is not up for discussion. Check the roast temperature in the thickest part to make sure it’s done right. Remember that the meat’s temperature will keep going up as it rests, so don’t cook it too long in the oven.

New York Strip Roast Recipe

Ingredients

• 7 lb of New York Strip Roast
• 8 garlic cloves
• 2-3 Tbsp of fresh thyme leaves
• 2-3 Tbsp of fresh rosemary leaves
• 9 fresh sage leaves
• 1/3 cup of extra virgin olive oil
• 1 1/2 Tbsp of salt
• 1 Tbsp of black pepper, cracked

Instructions

• Place the herbs and garlic in a food processor. Pulse the ingredients together until they become a paste. If the mixture gets too thick, you can help things along by adding a bit of oil. Pulse the mixture until it is all finely chopped.
• Once the mixture is chopped well, remove the blade and add the oil, salt, and pepper. Then, scrape it to make a nice paste.
• Rub the paste all over the beef, making sure to cover the top, bottom, and sides well. Wrap the meat in butcher paper and make sure it is well sealed. Place the beef in the refrigerator overnight.
• When it’s time to cook the beef, take it out of the fridge and let it sit on your kitchen counter for at least an hour. The beef should be at room temperature.
• Position the beef on a roasting rack in a roasting pan.
• Heat your oven to 450 F. The goal here is to blast the strip roast at a high temperature to give it a nice crust.
• Then we’ll turn down the heat to 350F and keep cooking until the beef reaches the temperature you want. In my case, I like it medium rare, which is around 130 F.
• Place the meat, fat side up, on a rack in a roasting pan—roast meat for 15 minutes.
• Lower the oven temperature to 350°F. Roast meat until an instant-read thermometer inserted into the thickest part of the meat reads 130°F (for medium-rare) or 140°F (for medium, about 40 minutes).
• Remove from oven; let stand for 15-20 minutes.
• After the beef has rested, put it on a cutting board and slice the strip roast to your desired thickness.
• Enjoy!

Do you like this delicious recipe for New York Strip Roast? Don’t hold it to yourself! Share the mouthwatering image below on your Pinterest board and let your family and friends in on the tasty secret. Extra points if you also make them a roast as well.😉

Do you wish to try a healthy version of spaghetti? If that’s the case, I have an easy Black Bean Spaghetti Recipe made out of vegetables.

If you enjoy Mexican food and you prefer pasta, this can be a match made in heaven. This black bean spaghetti recipe is really a perfect al dente pasta that has an ideal texture to it.

You can combine experiment with the warmth of the jalapeno and chili powder, combined with the cumin, paprika, and oregano, also the tomatoes and avocados, and you can sense how amazing the flavors will go with the chewy taste of the pasta. My friend was right, this pasta comes with a powerful flavor, and I don’t think I’d want it if it wasn’t paired with a spicy sauce, but when it is, I just can’t get enough it.

Where to buy Black Bean Spaghetti

When I was walking down the aisle at my local grocery store, I came across this black bean spaghetti, which I’ve needed to test forever. That has been the very first time I saw this store selling them; however, if you want to get a pack, you’ll find them on Amazon – Search: Asia Organic Black Bean Spaghetti.

Other online stores to buy black bean spaghetti:

Walmart, Thrive Market, Vitacost, Kroger, and more.

They’re gluten-free and organic, sodium-free, full of iron, and contain only 16 g of carbs. Black bean spaghetti cooks al dente; they’re full of protein and full of fiber. Interestingly they contain organic black beans and water.

This spaghetti cooks very fast; just bring a pot of water to a boil, add spaghetti, lower the heat to low, and simmer gently for about 7 minutes. The texture of black bean spaghetti is sort of hard to explain, only a little harder than regular semolina pasta; however, you can still very easily bite through them. They also don’t have a smell like black beans do at all.

An excellent alternative to the standard flour pasta and perfect for those with gluten allergies. This is an excellent way to incorporate more protein and fiber into your diet plan and try something new and delicious. You can serve the organic black bean spaghetti with your preferred sauce, sautéed vegetables, or some fresh veggies. You may also add cheese, but I decided not to for this recipe.

The best part neat concerning this recipe is that, while your spaghetti is cooking, you are able to sauté your vegetables and then mix them together. With this recipe, I virtually used what I had– bell peppers, zucchini, mushrooms and onions, and some sun-dried tomatoes.

Also, the Cayenne pepper made this fresh and healthy meal extra spicy. It requires less than 30 minutes to prepare it. I chose to drizzle some lime mayo (homemade), for additional creaminess and extra flavor.

• 1/2 lb of black bean spaghetti
• 1 Tbsp of olive oil
• 1/2 diced yellow onion
• 1 pressed garlic clove
• 2 cups of bell peppers, chopped
• 2 cups of white mushrooms, sliced
• 1 cup of diced zucchini
• 8 small sun-dried tomatoes
• 1 tsp of salt
• 1 tsp of black pepper
• 1/2 tsp of paprika
• 1/2 tsp of oregano
• 1/8 tsp of cayenne pepper
• 1/2 tsp ground cumin
• 1/8 tsp of cayenne pepper
• 2 tbsp of green onions, chopped
• for drizzle, lime juice

For Lime mayo

• 1 cup mayonnaise, light
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• Juice and zest from 1 lime
• Tabasco sauce ( to your liking )

How to make Black Bean Spaghetti Recipe

• First, prepare mayo lime by combining one cup of mayonnaise, juice, and zest from one lime, 1/2 tsp of salt, 1/4 tsp of black pepper, and tabasco sauce to your liking.
• Pour the water into a pot, bring to a boil, and add in spaghetti.
• Lower the heat to low setting and simmer for about 7 minutes, and drain the water.
• Pour the olive oil into a medium size skillet, heat, and add the onions and saute for a couple of minutes.
• Add in the peppers and cook for about 2 minutes. Next, add zucchini and mushrooms and cook until mushrooms start to sweat. Add in the garlic.
• Next, add cumin, paprika, pepper, salt, cayenne, and oregano and stir. Add sun-dried tomatoes and cook for 4 minutes or until vegetables are cooked nicely.
• Place spaghetti into four plates and top with the sauce. Add some lime mayo on top of them. Squeeze some lime juice, and sprinkle green onions on top.

Let me just say that this amazing Chicken Recipe with Coconut Milk and Curry is here to change your nights off. It’s ready in just 30 minutes. A spicy sauce of red curry paste, coconut milk, garlic, and lime juice is used to cook tender pieces of chicken. With aromatic rice that soaks up the curry, you can have a tasty meal on the table in less than 30 minutes.

There are recipes that I’ve been wanting to cook for the blog for ages. And then they’re gone so quickly each time that a proper shoot is out of the question.

Chicken curry is a perfect example of culinary excellence. During our time in Thailand, we ate a lot of curries, and Thai Chicken Soup was one of our favorites. But a really authentic chicken curry never made it onto our cooking list. Well, that’s about to change, my dear friends, because now is the perfect time to embrace this delicious dish!

What you need for Chicken Recipe with Coconut Milk and Curry

• Chicken breast fillet.
• Coconut milk.
• Onion.
• Good red curry paste.
• Lime.

Gradually add everything to the pan, sear the ingredients, and let them simmer until they’re done. Served with a generous amount of rice, you’ll be fulfilled and extra thrilled with this scrumptious meal.

Difference between Indian and Thai curry.

Indian curries are often thick and creamy, like the chickpea curry with coconut milk or the coconut curry with spinach and tomatoes. Thai curries are more reminiscent of soup in consistency and consist of a super tasty and usually quite hot sauce with inserts.

Why you’ll love this recipe

Wonderfully spicy: This recipe delivers a pleasant kick of heat, perfect for those who enjoy bold flavors and an extra spice in their meal.

Intense flavor: The blend of fragrant curry spices and rich coconut milk makes a highly satisfying and unique flavor profile that you’ll want again and again.

Hot and coconutty: The perfect combination of warm curry spices and creamy coconut milk makes for a comforting, well-balanced plate that will leave a lasting impression.

Packed with juicy chicken pieces: Tender, juicy chicken pieces are the star of this dish, bathing up the lovely sauce and delivering a satisfying protein component.

On your table in 30 minutes: This recipe is ideal for dynamic weeknights or any time you want a scrumptious meal without spending hours in the kitchen.

Chicken Curry with Coconut Milk Tips

The curry can be perfectly prepared and reheated, and It will keep in the refrigerator for 2 – 4 days.

Instead of the red curry paste, you can also go for a yellow or green one. This only changes the sharpness a little bit.

You want some delicious veggies? No problem, add paprika, mushrooms, zucchini, spinach, or whatever else you can think of to the pan.

Chicken Curry with Coconut Milk Recipe

This delicious recipe for Chicken Curry with Coconut Milk is a culinary treat. Experience how rich, creamy coconut milk and warm, fragrant curry spices go together to make an irresistible meal that’s sure to please everyone.

Ingredients

• 1.1 Lbs of chicken breast fillet
• 1 garlic clove
• 1 onion
• 2 tablespoons of coconut oil
• 17 oz of coconut milk
• 1-3 large tablespoons of red curry paste, depending on spiciness
• 1/2 lime pressed
• salt, pepper, and chili
• Rice to serve with

Instructions

• Prepare the chicken: Cut the chicken breast into bite-sized cubes.
• Prepare the aromatics: Peel and finely chop both the onion and the garlic, which will add to the dish’s flavor base.
• Sear the chicken: Heat the coconut oil in a large pan, season the chicken with salt, and sear it on all sides for about 10 minutes, turning it often to get an even browning.
• Cook the aromatics: Add the finely chopped onion and garlic to the pan and cook for another 2 to 3 minutes, letting their flavors blend with the chicken.
• Add the sauce ingredients: Pour in the coconut milk, curry paste, and lime juice, and stir well to combine and make a smooth, flavorful sauce.
• Simmer and season: Let the mixture simmer for 10 minutes to let the aromas blend and the chicken cook through. Add salt, pepper, and chili for more heat.
• Serve the dish with fluffy rice to soak up the flavorful sauce and relish a mouthwatering meal.

Greetings, curry lovers! If this delicious recipe for Chicken Curry with Coconut Milk made your mouth water, don’t be shy! Pin the picture below to your Pinterest board. Sharing is caring, and your followers will appreciate you for introducing them to this tasty party.

Video Instructions