Strip Loin Roast Adobado
This Strip Loin Roast Adobado features a family blend of herbs, spices, and chiles that we've used on favorites dishes for generations. Combined with a tender and succulent cut of Angus Beef, the aromas in the kitchen will bring the family running to the table.
Servings: 8 people
- 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 web site, these are their recommended temperatures:
©Mama Latina Tips Media
- Rare 125 F / 52 C
- Medium rare 135 F / 57 C
- Medium 145 F / 63 C
- Medium well 150 F / 66 C