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Apr 19 2009

New York Striploin Roast with Smoked Black Tea Rub

Published by at 11:34 pm under Cooking at Home

Although the BBQ Pulled Pork sandwiches were a delight to eat, we tend to shy away from too much leftovers. You can call us A.D.D. when it comes to eating. We ended up preparing a roast the next night, which wasn’t something we planned, but we just happened to buy it from Fresh and Easy. So with that said, the visuals below will depict the meal we had on Friday night.

One of the easiest ways to prepare a roast is to use a dry rub. We used the Smoked Black Tea Rub made by Elite Spice, which is made with sea salt, Demerara sugar, dehydrated garlic and onion, black tea, dehydrated red bell peppers, spices, and sesame seeds. It is a really flagrant combination.

One of the easiest ways to prepare a roast is to use a dry rub. We used the Smoked Black Tea Rub made by Elite Spice, which is made with sea salt, Demerara sugar, dehydrated garlic and onion, black tea, dehydrated red bell peppers, spices, and sesame seeds. Two words: Awesome combination.

This roast weighed in at 3.38 lbs, which is absolutely ridiculous for 2 people to eat.

This roast weighed in at 3.38 lbs, which is absolutely ridiculous for 2 people to eat.

I noticed the Swiss Chard was getting huge in the backyard, so ended up cutting some to make with this dinner. I simply sauteed it with garlic, butter, olive oil, and a little bit of water to get it wilted down.

I noticed the Swiss Chard was getting huge in the backyard, so I ended up cutting some to make with this dinner. I simply sauteed it with garlic, butter, olive oil, and a little bit of water to get it wilted down.

For the carb portion of the meal, we made roasted potatoes with fresh herbs from the garden: peel the skin, cut into large cubes, add olive oil and minced herbs, then throw into the oven at 400 degrees until tender.

For the carb portion of the meal, we made roasted potatoes with fresh herbs from the garden: peel the skin, cut into large cubes, add olive oil and minced herbs, then throw into the oven at 400 degrees until tender. As seen here, we used parsley, thyme, lemon thyme, oregano, chives, and sage. Season with salt and pepper, and add minced garlic if desired.

Looks like the potatoes are ready to serve. The fresh herbs really does wonders!

Looks like the potatoes are ready to serve. The fresh herbs really does wonders!

This gigantic sirloin roast was in a 300-degree oven for literally 3 hours. Before cutting into the meat, make sure you let it rest for about 30 minutes so that the juices don't pour out.

This gigantic sirloin roast was in a 300-degree oven for literally 3 hours. Before cutting into the meat, make sure you let it rest for about 30 minutes so that the juices don't pour out.

We thought it was fitting to have red wine with this dish, so we popped out a Cabernet Sauvignon from our wine rack. We liked that it's smooth and easy on the palate and it paired well with the steak.

We thought it was fitting to have red wine with this dish, so we pulled out a Cabernet Sauvignon 2005 from our wine rack. We liked that it's smooth and easy on the palate and it paired well with the steak.

Along with the roast, the Swiss Chard and potatoes also lived up to its expectations. What made this a great piece of steak was the marbling throughout the meat. It was definitely a complete meal!

Along with the roast, the Swiss Chard and potatoes also lived up to its expectations. What made this a great piece of steak was the marbling throughout the meat. The smoked black tea rub gave it so much flavor and jazz. Delish! It was definitely a complete meal!

7 responses so far

7 Responses to “New York Striploin Roast with Smoked Black Tea Rub”

  1. Duongon 21 Apr 2009 at 2:08 am

    awesome website. I really want to try this recipe now!

  2. richon 25 Apr 2009 at 2:27 pm

    That roast looks great. Must have tasted awesome. Perfectly cooked.

  3. Sandy H.on 08 May 2009 at 4:01 pm

    Wow, you guys made plenty for 2 people. If you ever need help with leftovers, you know who to call! :)

  4. Dianaon 13 Jul 2009 at 8:29 am

    Hello! Thank you so much for sharing the rub with us. We had Cess and Aki over for dinner and we all like it a lot! It’s good eat =)

  5. thefoodaddictson 17 Jul 2009 at 11:10 pm

    Hi Diana,

    It’s our pleasure to give you the tea rub to try! We are happy it turned out yummy. Don’t hesitate to request other ingredients that are hard to find!! We are here to help and inspire!

  6. Alexison 09 Aug 2009 at 6:57 am

    How would someone who lives on the east coast and is not in the food industry get that rub? It looks great but I’m having a hard time locating it for sale online.

  7. thefoodaddictson 11 Aug 2009 at 7:29 am

    Alexis, Don’t be discouraged to go out and create something on your own that is one of the beauties of cooking.
    Take the roast rub it with olive oil, salt, black pepper, garlic powder, onion powder, and black tea leaves. You can let the roast marinate in the refrigerator for 1-2 of hours just to allow the flavors to transfer. My brother likes to use black tea leaves infused with lychee the lychee flavor is very subtle but it gives the recipe a nice ring. Give it a try and let us know how it comes. Cheers!

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