Tri-tip is one of my favorite cuts of beef because it's affordable and feeds a crowd. Besides being lower in cost, tri-tip is also incredibly flavorful with a lower fat content. If you have never experimented with it before, I suggest you do so tonight.
This simple recipe coats the steak with a spicy African sauce known as harissa. While the meat cooks, the sauce forms a delicious crust.
To see how it's made,
1 3/4 teaspoons caraway seeds
1/4 cup extra-virgin olive oil
6 garlic cloves
1/4 cup chili paste (such as sambal oelek)*
2 tablespoons tomato sauce
1 1/2 teaspoons ground cumin
1 1/4 teaspoons chili powder
1 1 3/4- to 2-pound tri-tip beef roast, most of fat layer trimmed
- Preheat oven to 400°F.
- Toast caraway seeds in small nonstick skillet over medium heat until seeds darken and begin to smoke, stirring often, about 5 minutes.
- Add olive oil and garlic cloves to caraway seeds in skillet. Cover; remove from heat. Let stand 1 minute.
- Pour caraway mixture into processor. Add chili paste, tomato sauce, cumin, and chili powder and blend until garlic cloves are pureed. Season harissa to taste with salt.
- Sprinkle beef all over with salt and pepper; place beef, fat side down, on rack on rimmed baking sheet.
- Spread with half of harissa. Turn beef over; spread remaining harissa over top and sides.
- Roast beef until thermometer inserted into center registers 125°F to 130°F for medium-rare, about 35 minutes. Let rest 10 minutes. Slice and serve.
*Available in the Asian foods section of most supermarkets and at Asian markets.
- Main Dishes, Beef