Roast New York Strip Loin with Adobo Rub |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Adobo a paste made with chiles, spices, and vinegar or sometimes citrus juice is a flavoring agent found throughout the Spanish-speaking world. This variation with paprika and rosemary serves as the seasoning rub for the meat. Ingredients:
6 large garlic cloves, peeled |
1/4 cup spanish sweet paprika |
1/4 cup red wine vinegar |
2 tablespoons olive oil |
1 tablespoon chopped fresh rosemary |
2 teaspoons salt |
1 teaspoon freshly ground black pepper |
1 6-pound new york strip loin, all but 1/2 inch fat trimmed |
Directions:
1. Chop garlic in processor. Add paprika, vinegar, oil, rosemary, salt, and pepper; grind to thick paste. Rub paste all over New York strip loin. Wrap loin in plastic; refrigerate overnight.
2. Preheat oven to 450°F. Place large metal rack in roasting pan. Uncover meat and arrange, fat side up, on rack. Roast meat 15 minutes. Reduce oven temperature to 350°F. Continue roasting meat until thermometer inserted into center registers 125°F for rare, about 40 minutes longer. Cover meat loosely with aluminum foil and let rest 20 minutes. Transfer to platter. Cut into 1/2-inch-thick slices.
3. Test-kitchen tip: To make gravy for the roast, simply add one 14-ounce can beef broth to drippings in roasting pan. Blend 2 teaspoons water and 2 teaspoons cornstarch in small cup until smooth and whisk into broth. Place pan on 2 burners over medium-high heat. Whisk until juices thicken, about 3 minutes.
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