Recipe

Harissa-crusted Tri-tip Roast Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 8 months ago Harissa, a spicy North African chili-garlic condiment, can be found at some specialty foods stores and Middle Eastern markets. But it is very easy to make, too, as in this recipe. Enjoy. Recipe adapted from Bon Appétit. Prep:45m Cook:15m Servings:6	Lunasea
	beefroast carawayseeds garlic sambaloelek tomatosauce cumin chilipowder

Does this look good? Yeah! / Nope

Fans

ahmed1

minitindel

danadooley

berry

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joeboudrea

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Ingredients

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

Directions

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 my supermarket and at my local Asian markets.

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Comments

c2max 1 year, 8 months ago said:
I can't seem to find the cut called 'tri tip' around here. Any other suggestions as to what the cut of meat may be called?!

ps: The picture is gorgeous and the recipe looks quite simple. A winning combination!

lunasea 1 year, 8 months ago said:
Hi Colleen! In some areas the Tri-Tip is called a Bottom Sirloin Butt. But if that doesn't work, please feel free to substitute a boneless shell steak roast or a flank steak. It'll work just great.

I hope that helps...and enjoy!

Smiles,
Vickie

jenniferbyrdez 1 year, 8 months ago said:
Yeah GF, this works.

danadooley 1 year, 8 months ago said:
Always a pleasure to see what ya got cookin :) I always know it's gonna be good and this one is no different. Thanks for another great post. Of course it gets my 5 ;)

chefmeow 1 year, 8 months ago said:
Yum. Sounds and looks fantastic. Thanks for the great post.

berry 1 year, 8 months ago said:
Another great one Vicky... I love these flavors... I love picture too... so, another 5 for you!

ahmed1 1 year, 8 months ago said:
Thanks Vickie for sharing and for mentioning the origin...I would like to add that it is so popular in Libya and Tunesia..

joeboudreau 1 year, 6 months ago said:
This sounds great for a nice family get together as my father and brothers are all meat lovers(and me too), gonna try this sunday i think,thanks again Vickie

minitindel 1 year, 3 months ago said:
Omg i love tri-tip this is fabulous darlin' thank you miss vickie

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