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
  • ¼ cup Spanish sweet paprika
  • ¼ cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 6 lbs. New York strip loin, all but 1/2 inch fat trimmed

Directions

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.

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.

Notes

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.

Categories
Beef
MacGourmet downloadRoast New York Strip Loin with Adobo Rub. To import, drag image to your MacGourmet recipe box.

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