Manhattan Strip Roast
If you’re a fan of New York strip steak, you’ll love Lunds & Byerlys Manhattan Strip Roast. “It’s your favorite steak in the summer, now available as a roast for the wintertime,” explains our Executive Chef Michael Selby.
This exclusive roast is made with beef from our partners at Double R Ranch. Located in the Cascade Mountains of the Pacific Northwest, Double R is known for its high-quality cattle, commitment to animal well-being and environmental stewardship.
Why are people raving about the Manhattan Strip Roast? Cut from a very tender section of Premium Choice beef, this right-sized roast is lightly marinated with an exclusive combination of olive oil, French sea salt and spices developed by Chef Selby. It’s also easy to prepare – all you have to do is pop it in the oven.
It’s slightly smaller than your typical roast – in fact, it cooks up in less than an hour. The Manhattan Strip Roast is boneless, so it’s easy to slice and serve. Chef tip: When you remove the roast from the oven, drizzle it with its own juices, cover it with foil and let it rest for at least 10 minutes to allow the juices sink back in before serving.
The unique size and shape of this roast makes it easy to slice into individual steaks to throw on the grill. If you have leftovers, you can slice it even thinner for delicious roast beef sandwiches.
Lunds & Byerlys Manhattan Strip Roast is available in all of our stores, just in time for entertaining during the holiday season. Look for it in our meat department service case.
- Heat oven to 475 F. Place roast fat side up (with netting intact) in heavy stainless steel or other thick metal pan at least 2 inches deep. Cook uncovered for exactly 20 minutes. Reduce oven temperature to 275 F and roast for an additional 30 minutes for medium rare or 60 minutes for medium well (ovens vary).
- Carefully remove roast from oven and baste with ladle or spoon. Cover with foil and allow to rest at room temperature for exactly 10 minutes to maintain natural juices and flavors. Carefully remove netting with sharp knife or scissors, then slice roast and drizzle each piece with pan juices.