Chipotle-Herb Grilled Boneless Strip Loin
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
Serves 8 to 10 as a main course
- 1 (80-ounce) Certified Piedmontese strip loin roast, split in half lengthwise
- 3 tablespoons olive oil
- 4 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon chipotle powder
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons fresh thyme leaves
Thoroughly coat each piece of strip loin with olive oil. In a mixing bowl, combine the salt, pepper, chipotle powder, paprika, garlic powder, onion powder, and thyme leaves. Coat each side of the roast evenly with the rub.
Allow the rub to absorb for 20 to 30 minutes. Preheat grill to medium-high heat. Transfer roast pieces to the grill and cook 5 minutes, or until caramelized, on one side. Rotate to the next side, and repeat until all sides are thoroughly caramelized and a digital thermometer inserted in the thickest portion of the roast reads 115°F (for medium rare). (Total cook time should be around 20 minutes.) Rest the roast for 15 minutes and slice across the grain to serve.