Parmesan-Crusted Strip Roast

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron

Parmesan-Crusted Strip Roast

Photos courtesy of Beef. It's What’s For Dinner

7 Ingredients

8 servings

2 hours 15 minutes

Nutrition information per serving: 366 Calories; 117 Calories from fat; 13g Total Fat (5 g Saturated Fat; 5 g Monounsaturated Fat;) 140 mg Cholesterol; 217 mg Sodium; 6 g Total Carbohydrate; 0.4 g Dietary Fiber; 53 g Protein; 3.4 mg Iron; 20.3 mg NE Niacin; 1.1 mg Vitamin B6; 2.9 mcg Vitamin B12; 9.4 mg Zinc; 58.6 mcg Selenium; 191.4 mg Choline. 


  • 1 beef Strip roast (about 3 to 4 pounds)

  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons minced shallots
  • 1/2 cup panko or rustic bread crumbs
  • Salt
  • Pepper

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.

  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.


1. Preheat oven to 325°F. Combine cheese, parsley and shallot in food processor; process until finely ground. Transfer to medium bowl; stir in panko. Press panko mixture evenly onto all surfaces of beef roast.

2. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare; 1-1/2 to 1-3/4 hours for medium doneness.

3. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium).

4. Carve roast into slices; season with salt and pepper, as desired.


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