The BBQ Ninja’s 40 Day Dry Aged Striploin with Salsa Verde

5 Pound, 40 Day Dry Aged Strip Loin

Canola Oil

Salt

Pepper, finely ground

Pepper, coarsely ground

Tuscan Extra Virgin Olive Oil

Jalapenos

Green Bell Peppers

Shishito Peppers

Tomatillos

Method of Preparation (Strip Loin)

• Trim ultra-fatty ends off of Strip Loin. Leave ¼-inch or so of fat on the Beef. Sprinkle salt and finely ground pepper generously on all sides of Beef.
• Place in a 220 °F-240°F Smoker for 15-20 minutes.
• Remove from Smoker and cut into 5 to 6 steaks that are 12-16 ounces, each.
• Sprinkle salt and finely ground pepper on both sides of cut. Additionally, use a Pepper mill to add coarse pepper to each side. Drizzle with Canola oil and Grill.
• Grill to desired temperature.
• Serve with Salsa Verde.

Method of Preparation (Salsa Verde)

• In a large bowl, combine Jalapenos, Green Bell Peppers, Shishito Peppers, and Tomatillos. Toss with Salt and finely ground Pepper and Tuscan Extra Virgin Olive Oil.
• Char vegetables on grill on all sides.
• Blend vegetables until smooth texture is achieved. Serve over Strip Loin.