Christmas and New Year’s Eve are just around the corner. Do you have your menu planned? Festive Manhattan Roast with Easy Chimichurri will not only be the star of your table but couldn’t be easier.
There is something showstopping about a large piece of meat being the centerpiece of any holiday table, such as Gluten Free Turkey Roulade with Date Stuffing. This tender and juicy roast with the bright pop of red pepper chimichurri is an event unto itself and will make a meal to remember.
When you start with a beautiful cut of beef, it doesn’t take much to allow it to shine. Festive Manhattan Roast with Easy Chimichurri. All you need is a little simple seasoning and handful of ingredients for this bright and vibrant chimichurri.
- Manhattan Roast – This cut comes from the same section as NY strips. It is tender and juicy and perfect for a smaller crowd while still making any meal a lasting memory. This roast came from Snake River Farms. It isn’t as large as other types of roasts meaning it cooks faster, often in less than an hour depending upon the size.
- SPG Seasoning – This is a classic combination for beef. It’s comprised of usually equal parts salt, pepper, and garlic. You can make your own or use your favorite variety. I like to use Spiceology SPG. Use the code SALTY for 10% off.
- Chili Oil – Adds a slight back note of heat to the roasted red pepper chimichurri.
- Red Wine Vinegar – Adds an acidic pop of brightness to the chimichurri that balances the richness of the beef.
- Roasted Red Peppers – Naturally sweet and a little smoky, these add depth to the chimichurri while also bringing a burst of color.
- Fresh Parsley – Grassy and fresh, parsley adds an herbaceous note to this fresh sauce.
- Fresh Cilantro – Citrusy and bright, cilantro pairs with the herbaceous flavors of the cilantro.
- Garlic – Adds a sharp, savory note to the red pepper chimichurri.
- Onion Powder – Adds a delicate hint of sweet onion.
How to Make Festive Manhattan Roast with Easy Chimichurri
With a few simple tips and the right tools, this celebratory dish couldn’t be easier. Pop open the bubbly and prepare to wow your friends and family.
Time needed: 1 hour and 30 minutes
Whether you’re looking for a dish for a holiday dinner or a special Sunday meal, this is sure to impress.
Allow your roast to come to room temperature. Heat your oven to 450 degrees.
Pat your roast dry. Season all sides with the SPG.
Heat a large oven safe skillet over high heat. Sear all sides of the roast, allowing it to caramelize and brown.
Transfer the skillet to the oven and allow the roast to cook until the internal temperature is 120-125 degrees.
Let your Manhattan roast rest for 10-15 minutes before slicing.
Chop all of your ingredients. Mix them together and serve them with the Manhattan roast.
You can use other cuts of beef for this recipe. A NY strip roast or standing rib roast would also work.
The key to juicy, tender, perfectly cooked beef is to know your internal temperature. Using an instant read thermometer will take the guess work out. Always cook to temperature not according to time.
The red pepper chimichurri for this recipe can be made ahead of time. Keep it stored in an airtight container in the refrigerator and it will keep for up to a week. The leftover Manhattan roast can be kept for 3-4 days refrigerated.
Top Tips for Festive Manhattan Roast with Easy Chimichurri
As tempting as it is to slice into that gorgeous hunk of meat when it comes out of the oven, always allow it to rest. This will allow the juices to redistribute into the beef and not wind up all over your cutting board. There is magic in that first juicy bite!
For the best texture of your chimichurri always hand chop your herbs. Not only will this give you better texture, but it will also give the chimichurri a better appearance.
Festive Manhattan Roast with Easy Chimichurri
- 1 oven safe skillet
- 3 lbs Manhattan Roast
- 2 tbsp SPG seasoning
Red Pepper Chimichurri
- 1 tbsp chili oil
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- pinch of salt and pepper
- 1/2 cup fresh parsley, chopped
- 1/2 cup cilantro, chopped
- 1 garlic clove, minced large
- 2 tbsp roasted red peppers, finely chopped
- 1/2 tsp onion powder
- Preheat the oven to 450 degrees. Allow your beef to come to room temperature.
- Pat the Manhattan roast dry with a paper towel. Season all sides with the SPG.
- Heat an oven safe skillet over high heat. Brown all sides of the roast, allowing it to caramelize.
- Transfer the roast to the oven and cook for about 45 minutes, or until the internal temperature is 120-125 degrees for medium rare.
- Allow the roast to rest for 10-15 minutes before slicing.
- Top with chimichurri and enjoy!
Red Pepper Chimichurri
- Mix all of the ingredients together. Keep refrigerated in an airtight container until ready to serve.