Roast NY Strip Loin with Adobo Rub

Adobo - a paste made with chiles, spices, and vinegar or sometimes just 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. 

Serving suggestion: 

 

Prep and cook time:

 Make ahead 12 hours: 20 min prep. 

Cook: 75 minutes
 

Makes:

 12 servings

Ingredients:

6

large garlic cloves, peeled
¼ c

Spanish sweet paprika
¼ c

red wine vinegar
2 Tbsp

olive oil
1 Tbsp

chopped fresh rosemary
 

2 tsp

salt
1 tsp

freshly ground black pepper
6 lb

NY 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 all over NY strip loin.  wrap loin in plastic; refrigerate overnight. 

  2. Preheat oven to 450o 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 350o F.  Continue roasting meat until thermometer inserted into center registers 125o 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 thick slices.