EspañolAdobo has spiced my family's meals for generations. Each family likely has a slightly different blend. We use it both as a rub and to make sauces. Here is one combination that will make Strip Loin Roast Adobado memorably delicious.
Thank you to High River Angus® for making this recipe post possible. As always my comments, opinions, and love for enjoying tasty foods with my family are my own.
Have you cooked a beef roast adobado before? The kitchen fills with the most exquisite aromas. Preparing one is easy. Start with an excellent cut like High River Angus® Strip Loin Roast (also known as New York Steak), a cut that's known for being both tender and succulent. The only thing else you need is a good adobo.
Adobo, in my family's tradition, is a spicy sauce made with both dried and fresh chiles, herbs, vinegar, and spices. In this one I combine guajillo chiles, an ancho chile, paprika, Mexican oregano, and ground chipotle chile. As presented here it is enough to cover the entire cut of beef, but if you want to create extra sauce, double the amount and reserve half to combine with the cooking juices after roasting.
The strip loin or New York steak comes with a layer of fat on top. In the opinion of some, it's good to leave it to baste in its own flavorful juices. Others believe it's better to remove some or all in order to have a leaner cut of meat. Whichever you choose, you can't go wrong. In my experience Angus beef bursts with flavor.
Here is the recipe. If you make it, be sure to snap a photo and share it on social media with the #mamalatinatipsrecipes hashtag. I'd love to see it and share it as well.
Strip Loin Roast Adobado
- 5 lb cut of High River Angus® Strip Loin (New York Steak)
- 4 garlic cloves, peeled
- 2 guajillo chiles, seeded
- 1 ancho chile, seeded
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon ground chipotle pepper
- 1 tablespoon olive oil
- 1 tablespoon dry Mexican oregano
- ½ cup apple vinegar
Pre-heat oven to 450 degrees F (232 C)
Mix garlic, guajillo chiles, ancho chile, salt, pepper, paprika, chipotle, olive oil, orégano and apple vinegar in a food processor to create a paste.
Spread the paste on the strip loin roast, making sure that it is completely covered. Place the loin (with the fat part on top) in a baking tray with a rack. If you have an oven-safe meat thermometer put it in the meat at this point.
Bake for 15 minutes. Lower the temperature to 350 degrees F (177 C) and bake it 10-12 minutes per pound of meat or until the internal temperature reaches 130 degrees F, for medium-rare. (approx 54 C)*. Take it out of the oven, cover with aluminum foil and let it rest for 20-30 minutes, the temperature will rise 10-15 degrees F. Please don't skip the resting step.
The resting step is important because it allows the meat to continue cooking to your desired level of doneness and allows the juices to reintegrate into the meat, making for a juicier cut when sliced.
* According to the Certified Angus Beef website, these are their recommended temperatures:
- Rare 125 F / 52 C
- Medium rare 135 F / 57 C
- Medium 145 F / 63 C
- Medium well 150 F / 66 C
¡Buen provecho!
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Print the recipe below.
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Strip Loin Roast Adobado
Ingredients
- 5 lb cut of High River Angus® Strip Loin New York Steak
- 4 garlic cloves peeled
- 2 guajillo chiles seeded
- 1 ancho chile seeded
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon ground chipotle pepper
- 1 tablespoon olive oil
- 1 tablespoon dry Mexican oregano
- ½ cup apple vinegar
Instructions
- Pre-heat oven to 450 degrees F (232 C)
- Mix garlic, guajillo chiles, ancho chile, salt, pepper, paprika, chipotle, olive oil, orégano and apple vinegar in a food processor to create a paste.
- Spread the paste on the strip loin roast, making sure that it is completely covered. Place the loin (with the fat part on top) in a baking tray with a rack. If you have an oven-safe meat thermometer put it in the meat at this point.
- Bake for 15 minutes. Lower the temperature to 350 degrees F (177 C) and bake it 10-12 minutes per pound of meat or until the internal temperature reaches 130 degrees F, for medium-rare. (approx 54 C)*. Take it out of the oven, cover with aluminum foil and let it rest for 20-30 minutes, the temperature will rise 10-15 degrees F. Please don’t skip the resting step.
- The resting step is important because it allows the meat to continue cooking to your desired level of doneness and allows the juices to reintegrate into the meat, making for a juicier cut when sliced.
Notes
- Rare 125 F / 52 C
- Medium rare 135 F / 57 C
- Medium 145 F / 63 C
- Medium well 150 F / 66 C
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