Parmesan-Crusted Strip Roast

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Ingredients
Total Recipe Time:  1-1/2 to 2-1/4 hours
Makes 6 to 8 servings


1 beef Strip roast (about 3 to 4 pounds)
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
3 tablespoons minced shallots
1/2 cup panko or rustic bread crumbs
Salt and pepper
Instructions
1.Preheat oven to 325°F. Combine cheese, parsley and shallot in food processor; process until finely ground. Transfer to medium bowl; stir in panko. Press panko mixture evenly onto all surfaces of beef roast.
2.Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare; 1-1/2 to 1-3/4 hours for medium doneness.
3.Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
4.Carve roast into slices; season with salt and pepper, as desired.


Cook's Tip:  To make rustic bread crumbs, place torn baguette or bread in food processor or blender container. Cover; pulse on and off, to form medium-sized crumbs.

Nutritional Information
Nutrition information per serving (1/6 of recipe): 366 calories; 13 g fat (5 g saturated fat; 5 g monounsaturated fat); 140 mg cholesterol; 217 mg sodium; 6 g carbohydrate; 0.4 g fiber; 53 g protein; 20.3 mg niacin; 1.1 mg vitamin B6; 2.9 mcg vitamin B12; 3.4 mg iron; 58.6 mcg selenium; 9.4 mg zinc; 191.4 mg choline.


This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.


Nutrition information per serving (1/12 of recipe): 183 calories; 6 g fat (3 g saturated fat; 2 g monounsaturated fat); 70 mg cholesterol; 108 mg sodium; 3 g carbohydrate; 0.2 g fiber; 27 g protein; 10.2 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 1.7 mg iron; 29.3 mcg selenium; 4.7 mg zinc; 95.7 mg choline.


This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of choline.
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