Harissa-Marinated Tri-Tip Roast Recipe
By
Kate Ramos
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Difficulty: Easy |
Total Time:
1 hr 10 mins, plus marinating time
|
Active Time:
|
Makes:
4 servings
A simple marinade spices up tri-tip, a relatively inexpensive cut of beef, to create a quick yet substantial meal. Serve with Mashed Sweet Potatoes with Ginger, Cardamom, and Honey.
What to buy: Harissa is a fiery Tunisian spice paste that ranges in consistency from smooth to slightly chunky. It’s available in tubes and jars in many Middle Eastern and gourmet markets, or online. You can also make your own.
INGREDIENTS
- 1/4 cup harissa paste
- 1 teaspoon sherry vinegar
- 1 tablespoon kosher salt
- Heaping 1/4 teaspoon freshly ground black pepper
- 1/4 cup plus 1 tablespoon olive oil
- 3 medium garlic cloves, minced
- 1 (2-pound) beef tri-tip roast
INSTRUCTIONS
- In a nonreactive bowl, stir together harissa, vinegar, salt, pepper, 1/4 cup of the olive oil, and garlic until well blended. Rub marinade all over tri-tip, coating it well. Place tri-tip in a nonreactive dish and cover with plastic wrap or put the roast in a large resealable plastic bag. Allow to marinate in the refrigerator 8 to 12 hours.
- Heat the oven to 375°F and arrange a rack in the middle. Remove tri-tip from the refrigerator and let sit at room temperature for 30 minutes.
- Heat remaining 1 tablespoon olive oil in a large ovenproof frying pan over medium-high heat. Sear tri-tip for about 2 minutes per side or until nicely browned. Place the frying pan in the oven and roast tri-tip until it reaches an internal temperature of 125°F for medium rare, about 20 to 22 minutes.
- Remove tri-tip from the oven and cover loosely with foil. Let rest 15 minutes before carving. Slice across the grain and serve.
Beverage pairing: Massena Moonlight Run GSM, Barossa Valley, Australia. A lushly fruited red with a good dose of aromatic spice is a solid match with the tri-tip. Wines like this can be found in Australia’s Barossa Valley. GSM stands for the blend of Grenache, Syrah, and Mourvèdre grapes.
Fantastic recipe. Really easy (once you get the harissa) and tasty. I can't say tri-tip is an inexpensive cut, but it's worth the price for this meal.
Can the site admins please put an IP ban on xinyue2658, because I am starting to get fed up everytime I get an email saying there's a post to this topic I come here only to find spam!!!!!!!!
This looks great! i'm going to try it this week!
mlauzon,
Non-reactive means that the bowl will not react chemically (or will have very little chemical reaction) with its ingredients. Metals like copper, aluminum and steel are very reactive. Try polishing your copper pot with vinegar. Looks shiny and new, doesn't it? But do you want to eat that stuff you wiped off?
Use glass or stainless steel bowls whenever mixing with acids to avoid contaminating the food and flavor with metal.
What the heck do you mean a 'nonreactive bowl', I don't get it?!
I've gotten two different brands of harissa in tubes, one for not quite $5 at a fancy pasta shop in Berkeley and the other for $2.50 at a mostly-Armenian store in Glendale. Both good and hot, though the higher-priced one had a coarser texture and fresher flavor. I've mixed it with olive oil to put on pork chops, and with Best Foods mayonnaise to spread on fish, both cooked on racks in pans in the oven. All good so far. I'll have to try the tri-tip.
I got some gorgeous thick steak tips this weekend and marinated them in this marinade, in a zip-lock bag, for a couple of hours then grilled them over a hot fire and they were outstanding!!! This will be one of my go-to marinades for steak tips in the future (which I prefer to tri-tip).
scorpiogg, harissa is an extremely versatile and delicious condiment that can be used in as many ways you can dream up. Check out some ideas: http://www.chowhound.com/topics/542838
It just seems to me that when a recipe calls for an ingredient that you will probably never use again, such as harissa, that it isn't very cost effective.
Would this work on the grill?
..follow-up on Harrissa pastes: In my comparison, the pricier one in the tube was no different than the cheaper cans, they were all very hot and flavourful, with simillair textures and colors, the only benefit to the tube is storage and access to a little dab when needed, not woth 5x the price IMO...ps: this recipe was great!
Hi Troika, I went to a gourmet food shop and paid $5 for one in a yellow tube taht seems popular, I then scoured a middle eastern shop and found 2 different ones in small 8oz cans, for a buck each! I'm going to compare them tonite...will comment on results...
Would it be better if i made the harissa myself or buy it at a store? And do you think Whole Foods would carry harrissa?
Just have to say, I made this for my group's revolving dinner last week (we each cook one night of the week, then everybody votes on the best meal and whoever wins gets the next week off) and won. I hate winning because it means I don't get to cook the next week, but still, but everybody absolutely loved the meat. I added cumin and coriander to the roast marindade and paired it with a basil and mint chickpea/eggplant/tomato salad. So good! Just a head's up, if you like your meat on the pink side, keep an eye on it after 20 mins.
Great, thanks for your help.
No Agrayf, you can marinate it in any non-reactive container, or even a large, sturdy zip-top plastic bag.
Just out of curiosity - does the roast have to marinate in a glass baking dish?