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North African Chili Crusted Tri Tip
Ingredients:
Marinade:
1 ½ t Caraway seeds
¼ cup + 2T Olive Oil
3 T Tomato Sauce
8 Garlic cloves in skin
1 Large Shallot in skin
1 T Soy Sauce
2 1/2 t Chili Powder
1 ½ t ground Cumin
¼ t salt
1 T Rapadura or Brown Sugar
Beef:
1 Rockin J Tri Tip Roast (about 2 lbs)
Salt and Pepper
Preheat oven to 400 degrees F
Allow the tri tip roast to rise to close to room temperature. Salt and pepper the roast to your liking and allow it to rest for 30 minutes prior to applying the rub to the meat. This allows the salt to act as a tenderizing agent, prior to cooking.
In a small heavy skillet dry fry the garlic and shallots in their skins, turning them occasionally, until they are softened, wilted and blistered (about 8 minutes). Remove from the heat and allow them to cool. When they are cool remove their skins.
After the garlic and shallots have been removed from the heat, wipe out the skillet with a paper towel to remove all residue from the garlic and the shallot. Add the caraway seeds and roast at medium heat for about 5 minutes until the seeds darken and slightly begin to smoke.
Place all ingredients, except the beef, into a small food processor and blend until all ingredients are pureed.
Apply a liberal coating of the marinade to the roast. Place on a broiler pan and roast for about 35 minutes (plus or minus depending upon the size of the roast). The crusting should start to brown. This was about perfect for us. Let the roast rest for 10 minutes, slice thinly, across the grain as you would with a flank steak.
Blair and Ian give this two thumbs up, and want me to make it again.
(note: I scraped the tongs across the roast after it was finished. This is the reason for the odd look of the center of the roast. The center should have a similar browned look, like the ends. I will fix the photo the next time I make the recipe. John)
