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

• Royal Oak® Lump Charcoal
• Royal Oak® Tumbleweeds
• Charcoal Grill
• Metal Tongs

Method of Preparation (Strip Loin)

1. 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.

2. Place in a 220 °F-240°F Smoker for 15-20 minutes.

3. Remove from Smoker and cut into 5 to 6 steaks that are 12-16 ounces, each.

4. Sprinkle salt and finely ground pepper on both sides of the cut. Additionally, use a Peppermill to add coarse pepper to each side. Drizzle with Canola oil and Grill.

5. Grill to the desired temperature.

6. Serve with Salsa Verde.

Method of Preparation (Salsa Verde)

1. In a large bowl, combine Jalapenos, Green Bell Peppers, Shishito Peppers, and Tomatillos. Toss with Salt finely ground Pepper and Tuscan Extra Virgin Olive Oil.

2. Char vegetables on grill on all sides.

3. Blend vegetables until smooth texture is achieved. Serve over Strip Loin.