Pastrami-Crusted Beef Strip Loin Roast Recipe

Inspired by the flavors of pastrami, the Jewish deli staple, coarsely ground black peppercorns and coriander seeds form a bark-like crust on this succulent beef roast. An affordable alternative to prime rib or beef tenderloin, strip loin roast is a tender, well-marbled cut of beef with rich flavor. The meat cooks alongside baby potatoes and red onion wedges, soaking up the beef’s savory drippings, for a built-in side dish. 

The key to the roast is the spice rub. Toasting the black peppercorns and coriander seeds before coarsely grinding them releases their natural oils, deepening their complexity. It’s important to coarsely grind the spices, either in a spice grinder or with a mortar and pestle. The coarse texture gives the roast a thick and barky crust, contrasting the tender, juicy meat. The spices are adhered to the strip loin roast with a thin brushing of molasses, which offers a faint sweetness to the umami-rich roast. 

While it can be cooked entirely in the oven, add an extra layer of flavor by smoking the roast at a low temperature for an hour. This step is entirely optional, but smoking the roast over applewood chips does add a pleasant smokiness and slight sweetness. Once smoked, the roast is cooked in the oven until it reaches a juicy medium-rare. Whether you choose to smoke the roast or stick with purely cooking it in the oven, this pastrami-crusted strip loin roast is a centerpiece-worthy main dish perfect for the holiday table. 

What is a strip loin roast?

A strip loin roast is a tender and richly flavored cut of beef that comes from the loin section of the cow. It’s the same cut of meat used for New York strip steaks, but instead of being cut into individual steaks, it’s left as a large roast. 

Strip loin roast is a more affordable alternative to other classic holiday roasts, like prime rib and beef tenderloin. While not quite as tender as the pricier cuts, it’s well marbled, so it stays tender and juicy when cooked to medium-rare. 

Is it worth it to smoke the roast?

While optional, smoking the roast adds an extra layer of flavor and complexity. It also gives the meat a more pastrami-like flavor. The roast smokes over applewood chips at a low temperature for one hour, so it’s not necessarily cooking the meat at this step, but rather just adding a hint of smokiness. 

If you choose to skip the smoking step, let the roast stand at room temperature for one hour before cooking it in the oven. Tempering the meat at room temperature ensures it cooks evenly and at the same rate as if the meat were smoked. 

Notes from the Food & Wine Test Kitchen

• Strip loin roast is available at most butcher shops that sell New York strip steaks. 
• If you can’t find 1-inch marble potatoes, use slightly larger potatoes and cut them in half. 
• Pile the leftover meat between rye bread slathered with grainy mustard for a tasty sandwich. 

Suggested pairing

A spicy, full-bodied Syrah, such as Samsara Zotovich Vineyard

This recipe was developed by Matt Vawter; the text was written by Paige Grandjean.