ROAST NEW YORK STRIP LOIN WITH ADOBO RUB
Adobo â€” a paste made with chiles, spices, and vinegar or sometimes citrus juice â€” is a flavoring agent found throughout the Spanish-speaking world. This variation with paprika and rosemary serves as the seasoning rub for the meat.
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
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 450Â°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 350Â°F. Continue roasting meat until thermometer inserted into center registers 125Â°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.
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.
Makes 12 servings.