New York Strip Roast on the Traeger
Gently roasted in the Traeger for edge-to-edge perfection, the New York Strip roast is then seared for an incredible crust and finish. This impressive cut is perfect for a holiday celebration meal and is great when served with a pungent chimichurri.
Equipment
- Traeger grill
- Traeger griddle
- Meater thermometer
Ingredients
- 1 New York Strip Roast about 3 pounds
- 3 tbsp Black Truffle Oil
- 5 tbsp Garlic Junkie seasoning
- 1 cup fresh parsley
- 1 shallot
- 2 cloves garlic
- 1 tsp dried oregano
- 1 serrano pepper
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- salt to taste
Instructions
- Preheat your Traeger grill to 225*.
- Unwrap the New York Strip Roast and pat it dry with a paper towel.
- Slather the entire roast in an even coating of Truffle Black Truffle Oil.
- Then season all sides generously with your Garlic Junkie seasoning.
- Insert a Meater Thermometer probe in the roast and pair it with the app.
- Set the desired finish temperature to 130*.
- Place the seasoned roast in the Traeger and allow it to reverse sear.
- While the steak is cooking, make the chimichurri.
- Wash and chop the parsley until finely minced.
- Finely dice the shallot and the pepper.
- In a bowl, combine the parsley, shallot, garlic, pepper and oregano.
- Stir in the olive oil and red wine vinegar and combine well.
- Season with salt to taste and adjust the flavors as necessary.
- Set aside at room temperature until ready to serve.
- Preheat your Traeger Flatrock griddle to medium-high heat. (or heat a cast iron skillet on a burner)
- When the New York Strip Roast hits an internal temperature of 115*, pull it from the Traeger.
- Sear the roast on all sides for 90 seconds or so until the internal temperature reads 125*.
- Be sure to get a good crust all over the roast.
- Pull it from the griddle and place the roast on a cutting board, tented in foil.
- Allow the roast to rest for 10 minutes and then slice to serve.
- Serve your reverse-seared New York Strip Roast with chimichurri.