Roast New York Strip Loin With Adobo Rub Recipes

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ROAST NEW YORK STRIP LOIN WITH ADOBO RUB



Roast New York Strip Loin with Adobo Rub image

_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.

Yield Makes 12 servings

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.

ROAST ADOBO PORK LOIN



Roast Adobo Pork Loin image

Give your family's everyday pork loin recipe a major flavor boost with a simple homemade Adobo rub. Just mix GOYA® Adobo All-Purpose Seasoning with Pepper with chili powder, cumin, brown sugar, cinnamon, and a few tablespoons of olive oil. Rub over the pork, roast until golden brown, and prepare for the compliments to roll in!

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 40m

Yield 4

Number Of Ingredients 7

2 tablespoons chili powder
1 tablespoon GOYA® Adobo All-Purpose Seasoning with Pepper
1 teaspoon ground cumin
1 teaspoon packed dark brown sugar
⅛ teaspoon ground cinnamon
2 tablespoons GOYA® Extra Virgin Olive Oil
1 (2 pound) boneless pork loin roast

Steps:

  • Heat oven to 450 degrees F. In small bowl, mix together chili powder, Adobo, cumin, dark brown sugar and cinnamon until well combined. Stir olive oil into Adobo mixture until completely saturated.
  • Using paper towels, pat pork loin dry. Rub pork all over with Adobo mixture. Transfer pork to foil-lined roasting pan. Cook until pork is dark golden brown and instant-read thermometer registers 145 degrees F when inserted into center of loin, about 35 minutes.
  • Transfer pork to platter; tent with foil to keep warm. Let rest 10-15 minutes before slicing. Serve with accumulated juices.

ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST



Roast New York Strip Loin With Garlic-Herb Crust image

This is what I cook when I want to pull out all the stops and impress people. It's easy but tastes like something you'd get at a 5-star restaurant. I double all the ingredients for added flavor, sometimes tripling the garlic. From Bon Appetit, December 2000.

Provided by enigmused

Categories     Roast Beef

Time 4h45m

Yield 10 serving(s)

Number Of Ingredients 7

4 garlic cloves
8 fresh sage leaves
4 teaspoons fresh thyme leaves
4 teaspoons olive oil
2 -4 teaspoons salt (depending on how salty you like your food)
1 1/2 teaspoons ground black pepper
1 (4 -5 lb) boneless beef roast, loin new york strip, fat trimmed to 1/4 inch

Steps:

  • With machine running, drop garlic into processor; blend until finely chopped.
  • Add sage, thyme, oil, salt and pepper; process until paste forms.
  • Pat meat dry with paper towels.
  • Rub meat all over with herb paste.
  • Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.).
  • Preheat oven to 450°F
  • Place meat, fat side up, on rack in roasting pan.
  • Roast meat 15 minutes.
  • Reduce oven temperature to 350°F
  • Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes).
  • Remove from oven; let stand 20 minutes.
  • Cut crosswise into 1/3-inch-thick slices.
  • Arrange slices on platter.

Nutrition Facts : Calories 242.1, Fat 9.2, SaturatedFat 3.3, Cholesterol 119.8, Sodium 597.9, Carbohydrate 0.7, Fiber 0.2, Protein 39.4

WHOLE ROASTED NEW YORK STRIP LOIN



Whole Roasted New York Strip Loin image

Roast beef for a holiday dinner or festive occasion is easy and impressive. There are many cuts to consider, from the pricey tenderloin and standing rib to the more affordable rump roast. A whole strip loin, also know variously as New York strip or Kansas City strip - usually cut into steaks - also makes a great centerpiece. Served with roasted potatoes and parsnips and horseradish sauce, it is the quintessential Anglophone meal.

Provided by David Tanis

Categories     roasts, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 15

1 tablespoon black peppercorns
6 allspice berries
2 tablespoons kosher salt
5 pound New York strip loin roast, tied at 2-inch intervals (ask your butcher to do this)
4 cloves garlic, grated
2 bunches rosemary, thyme or savory
3 pounds medium Yukon Gold potatoes, peeled
3 pounds medium parsnips, peeled, cut in 3-inch lengths
1/4 pound unsalted butter, melted
1 large bunch watercress, for garnish (optional)
1 cup (8 ounces) crème fraîche
1 tablespoon Dijon mustard
3 tablespoons grated horseradish, preferably freshly grated
Small pinch cayenne
Salt and pepper

Steps:

  • Coarsely grind peppercorns and allspice together in a spice mill. Combine with salt in a small bowl. Sprinkle mixture evenly over exterior of roast. Add the grated garlic and rub in all over.
  • Line a roasting pan with herb branches and set roast on top. Leave to absorb seasonings for at least 1 hour at room temperature, or refrigerate overnight (bring back to room temperature before proceeding). Heat oven to 400 degrees.
  • In a large pot of well-salted boiling water, cook potatoes until just done, about 15 minutes. Remove with a spider or slotted spoon and place in an earthenware baking dish. In the same water, simmer parsnips until just done, about 8 minutes. Remove and add them to potatoes in baking dish. Pour melted butter over the potatoes and parsnips and use a brush to make sure they are well coated.
  • Make the horseradish sauce: Whisk together crème fraîche, Dijon mustard, horseradish and cayenne in a small bowl. Season with salt and pepper and refrigerate.
  • Roast the beef, uncovered, for about 1 hour. Check with an instant-read thermometer after 45 minutes. For medium-rare, take the roast out of the oven when thermometer registers 120 degrees (residual heat will cause roast to continue cooking as it rests). Remove the roast, tent it with foil, and let it rest for 15 minutes; the temperature should rise to 125 degrees. About 15 minutes after the roast goes into the oven, put in the baking dish of potatoes and parsnips, uncovered, and roast until beautifully golden brown, about 30 minutes.
  • Slice the beef into 1/4-inch-thick pieces and arrange on a warmed platter, garnished with a big bunch of watercress. Pass the roasted vegetables and horseradish sauce separately.

Nutrition Facts : @context http, Calories 887, UnsaturatedFat 23 grams, Carbohydrate 53 grams, Fat 53 grams, Fiber 11 grams, Protein 49 grams, SaturatedFat 24 grams, Sodium 1271 milligrams, Sugar 9 grams, TransFat 0 grams

ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST



Roast New York Strip Loin With Garlic-Herb Crust image

New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by 1 1/2. Either way, have your butcher trim some of the fat, leaving about 1/4 inch for the best flavor. With this as your entrée, uncork a Cabernet Sauvignon.

Categories     Food Processor     Beef     Garlic     Herb     Roast     Christmas     Low Carb     New Year's Eve     Dinner     Lunch     Winter     Anniversary     Sage     Thyme     Christmas Eve     Party     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 7

4 garlic cloves
8 fresh sage leaves
4 teaspoons fresh thyme leaves
4 teaspoons olive oil
4 teaspoons salt
1 1/2 teaspoons ground black pepper
1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch

Steps:

  • With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
  • Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.

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