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


5 Pound, 40 Day Dry Aged Strip Loin

Canola Oil


Pepper, finely ground

Pepper, coarsely ground

Tuscan Extra Virgin Olive Oil


Green Bell Peppers

Shishito Peppers



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.

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