Name: Roast New York Strip Loin with Adobo Rub
Yield: Makes 12 servings
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

Roast New York Strip Loin with Adobo RubNoel Barnhurst

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.

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.

Recipe notes

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