New York Strip Loin with Adobo Rub |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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 | |
| 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. |