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Harissa-Crusted Tri-Tip Roast

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Harissa-Crusted Tri-Tip Roast

Harissa-Crusted Tri-Tip Roast

amanda

Equipment

  • - Rotisserie Roaster Oven, Smoker Box Attachment (46-Inch), Stainless Steel

  • - AmazonBasics Roasting Pan, 13 x 9 inches

  • - JG Ollies Cast Iron Skillet, 12 inch

  • - Hamilton Beach Heavy Duty Roasting Rack, 9 x 6 inches

  • - OXO Good Grips Stainless Steel Slicer

  • - AmazonBasics Nonstick Chef's Knife, 8 inches

  • - PrepareMeats Spice Rub & Meat Flavor Cubes, Mixed Variety

  • - Mariana's Favorite 12 inch Cast Iron Skillet

  • - JG Ollies 26 inch Heavy Duty Chef’s Skillet, Cast Iron

  • - Culinary Aficionado 9-Inch Cast Iron Skillet

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

Instructions

1

Instruction 1

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.
2

Instruction 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 125°F to 130°F for medium-rare, about 35 minutes. Let rest 10 minutes. Slice and serve.
3

Instruction 3

*Available in the Asian foods section of most supermarkets and at Asian markets.
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