New York strip loin roast, with peppers and red onions

Believe it or not, I usually don’t roast beef. I know it’s crazy, but it’s the truth. A few days ago though, I’ve decided to give it a try, and just invented my own recipe. I actually highly recommend it – it’s easy, and you guys will have such a great time!

First of all, pre-heat your oven to 450F. I’m sure you’ve picked some meat with a lot of fat on the bottom (that’s the best part!). Place some garlic cloves (skin off) and bay leaves between the fat and the meat. With the help of a knive, insert garlic cloves and bay leaves in the meat itself (just make an incision with the blade, don’t butcher your meat!). Rub the meat with a tiny bit of olive oil, and a decent amount of pepper and salt (especially if you use Kosher salt).

Put the meat in an oven proof dish, and in the oven, then cook for 15 minutes at 450F.

While the meat cooks, roughly chopped some yellow, orange peppers and red onions. You can also add some red ones if you want. You need enough vegetables to put at the bottom of the meat dish. In a pan, mealt some butter, and quickly brown your vegetables. Put aside (they have to still be very crunchy!).

Remove the meat from the oven, and turn down the temperature to 350F. Remove the meat from the dish. Place at the bottom of the dish all the vegetables. Lay the meat over the veggies. Cook for 20-30 minutes for rare, 30-35 minutes for medium rare, 35-40 minutes for medium etc… I usually cook it until the meat is at 125F and then let it rest for 15 minutes.

Add some fresh parsley in the parsley, mix well, and serve with the meat! Enjoy!

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