Slow Roasted Storm Hill New York Strip Loin Recipe
“Rescoldo” of Indian Summer Sweet Peppers, Charred Lemon, Tuscan Rosemary, Heirloom Corn Polenta, and Seared Okra. Chef’s Notes: We find nothing more satisfying than a beautifully roasted loin of beef. With this in mind, we present our slow roasted New York strip unfettered by distractions and brought to perfection in a slightly smoky oven. Accompanied by ash-roasted sweet peppers, we let this lovely beef from Storm Hill do all the talking. Set aside mixed heirloom corn polenta and okra from Passmore Ranch, we welcome harvest time.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the New York Strip Loin
Preheat the oven to 275°F (135°C). Season the New York strip loin generously with salt, black pepper, and Tuscan rosemary. Place the seasoned loin on a wire rack in a roasting pan.
- 2
Slow Roast the Loin
Roast the New York strip loin in the preheated oven for about 2 to 2.5 hours, or until it reaches an internal temperature of 130°F (54°C) for medium-rare. Remove from the oven and let it rest for 15 minutes before slicing.
- 3
Prepare the Sweet Peppers
While the beef is roasting, char the sweet peppers over an open flame or in a broiler until the skins are blistered. Remove from heat and let cool. Peel and slice the peppers.
- 4
- 5
- 6
Sear the Okra
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the okra and sauté for about 5-7 minutes until tender and slightly charred.
