Selma’s Harissa-Crusted Tri-Tip Roast
Selma Brown Morrow is a freelance recipe developer, writer, and consultant to restaurants, TV celebrity chefs, and numerous publications.
This recipe is featured in Tri-Tip Roast
Ingredients
- 9 ml (1¾ teaspoons) caraway seeds
- 60 ml (¼ cup) extra-virgin olive oil
- 6 garlic cloves
- 60 ml (¼ cup) chili paste (such as sambal oelek)*
- 30 ml (2 tablespoons) tomato sauce
- 7.5 ml (1½ teaspoons) ground cumin
- 6.2 ml (1¼ teaspoons) chili powder
- .7 to .9 kg (1¾ to 2-pound) tri-tip beef roast, most of fat layer trimmed
- Salt and freshly ground black pepper
* Available in the Asian foods section of most supermarkets and at Asian markets.
Preparation
1. Preheat oven to 200°C/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.
2. 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 52°C to 55°C (125°F to 130°F) for medium-rare, about 35 minutes. Let rest 10 minutes. Slice and serve.
Selma Brown Morrow
Selma Brown Morrow, a food editor at Bon Appétit Magazine for 25 years and cookbook author, is a freelance tester and recipe developer for TV celebrity chefs, restaurants, and numerous publications. She can be reached at selma.morrow@gmail.com.
Courtesy photo
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