GRILLED SMOKY TRI-TIP
Serves six
- 1 EMH beef tri-tip
dry rub:
- 2 tsp paprika
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp ground cumin
salad:
- 4–5 short cucumbers
- 2 large oranges
- 1 red onion
- mint leaves
- chilli flakes
Mix all the spice powders together and rub the meat with the mixture. Let it marinate for a couple of hours. Then grill over low heat above the coals on both sides until the internal temperature reaches 55°C. This takes 30 to 40 minutes. Transfer to a platter, cover with foil and let rest for 15–20 minutes.
Meanwhile, prepare the salad. Peel and slice the onion. Slice or chop the cucumbers, peel the oranges and cut into pieces. Tear the mint leaves smaller and add to the salad. Season with salt and chilli flakes, toss well.
Slice the meat thinly, season lightly with salt and serve with the salad.
OVEN-ROASTED TRI-TIP
Serves five
- 1 kg EMH beef tri-tip
marinade:
- a bunch of thyme and rosemary
- 4 garlic cloves
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 25 ml balsamic vinegar
- a pinch of chilli flakes
- 1 tsp freshly ground black pepper
salad:
- 500 g frozen sweetcorn, peas, beans, soybeans (equal amounts of each)
- 2 tbsp cold-pressed olive oil
- a handful of sunflower seeds
- salt
For the marinade, grate the garlic and chop the herbs. Mix in a bowl with the remaining marinade ingredients, add the meat and let it marinate for at least 12 hours.
Wipe the excess marinade off the meat with kitchen paper. Heat oil in a pan and sear the meat fat-side down for about 4 minutes, then 2 minutes on the other side. Transfer the meat to a preheated 200°C oven and roast for 15–20 minutes until the internal temperature reaches 60°C. Remove from the oven, cover with foil and let rest for 10 minutes.
Meanwhile, blanch the vegetables and drain well. Heat oil in a pan, stir-fry the vegetables for about five minutes, season and add the seeds. Serve the meat with the warm salad.
