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.
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
Directions
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.
