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
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
According to the Certified Angus Beef web site, 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
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