Tri-tip roast, recipe duet
The first time I experienced cilantro was some time in elementary school when I saw my Grandma eating a bunch of it at the dinner table. It wasn't a garnish, it wasn't cooked into anything, she was just eating it. The smell was absolutely disgusting to me and ever since then, even the slightest hint that it was in my food was enough to put me off a dish.
As I got older my tolerance increased to the point where I would eat the dish, provided I could easily pick the cilantro off. However, if it was steeped in a broth, like local-style ox tail soup or pho...uh, no. As I got more into cooking different cuisines, I realized how entrenched cilantro is in so many cultures. I had to rethink my cilantro-less guacamole and salsa and I had to grudgingly admit that pastele would not be the same without it.
In the last few months I have intentionally bought more cilantro than I have eaten in the rest of my entire life. They were a prime ingredient in last night's falafel and they feature heavily in tonight's dish: tri-tip roast with chimichurri sauce.
And here it is, only the second day and already I had to consult my 3 Basic Rules to see if I was violating my own guidelines by combining two different recipes. I decided that I was not so I gave myself authority to proceed. The problem is this: I wanted to oven roast my tri-tip roast then top it with the aforementioned chimichurri sauce, and I wanted to marinate the meat before cooking. Recipe 1, from bon appétit, no less, had a dry rub with great spices but recommended grilling the meat. Recipe 2, from Savor the Best, had a marinade and instructions for oven roasting. So this is what I did:
Here's the star of the show, by the way.
So I took the recommended dry rub ingredients from Recipe 1: sesame seeds, black pepper, smoked paprika, garlic and kosher salt and added it to some olive oil and balsamic vinegar to make a marinade.
This is one local small business that I am hoping will still be around after all this COVID crap. Island Olive Oil and Vinegar is located on the first floor of Ward Center. I bought this vinegar right before our house fire and when we were let back into the house to grab necessities, yes, I grabbed this. It's that good.
Look at that color--the smoked paprika takes credit for that one. And the smell. Intoxicating.
The marinade was poured into a gallon-size Ziploc with the roast and left for about 6 hours.
I gave it a massage through the plastic to make sure all that marinade was nicely distributed. Then I went off and you know, did stuff. The kids were over today so I seriously had to do stuff.
About 45 minutes before I wanted to serve dinner, I lined a pan with foil, put a rack on it and laid the roast on that. I did 25 minutes at 425 because I like my meat on the rare side. These are the instructions that came from Recipe 2.
While the meat roasted, I made the chimichurri sauce. Lots of parsley and cilantro!
Another vinegar I purchased right before the fire--I used this instead of red wine vinegar but when I tasted the chimichurri, it was a bit sweet and mild so I added a glug of white vinegar, too.
Smashed garlic...
And everything got a good shake. Shaken, not stirred.
The meat rested in foil for 15 minutes before getting sliced thin and topped with chimichurri!
The guys ate it with salad and smashed potatoes. I ate it over my salad. The marinade was super tasty and the chimichurri harmonized perfectly with it. Thumb's up from the guys and a 5 turtle score from me.
Here are the promised links:
Recipe 1
Recipe 2
Island Olive Oil and Vinegar
Equipment recommendations:
I also really love the OXO dressing shaker
This herb keeper is also fantastic! It's easy to access your herbs and the plug at the bottom makes draining and changing water so convenient. I've kept asparagus fresh in it for several days, too.
As I got older my tolerance increased to the point where I would eat the dish, provided I could easily pick the cilantro off. However, if it was steeped in a broth, like local-style ox tail soup or pho...uh, no. As I got more into cooking different cuisines, I realized how entrenched cilantro is in so many cultures. I had to rethink my cilantro-less guacamole and salsa and I had to grudgingly admit that pastele would not be the same without it.
In the last few months I have intentionally bought more cilantro than I have eaten in the rest of my entire life. They were a prime ingredient in last night's falafel and they feature heavily in tonight's dish: tri-tip roast with chimichurri sauce.
And here it is, only the second day and already I had to consult my 3 Basic Rules to see if I was violating my own guidelines by combining two different recipes. I decided that I was not so I gave myself authority to proceed. The problem is this: I wanted to oven roast my tri-tip roast then top it with the aforementioned chimichurri sauce, and I wanted to marinate the meat before cooking. Recipe 1, from bon appétit, no less, had a dry rub with great spices but recommended grilling the meat. Recipe 2, from Savor the Best, had a marinade and instructions for oven roasting. So this is what I did:
Here's the star of the show, by the way.
So I took the recommended dry rub ingredients from Recipe 1: sesame seeds, black pepper, smoked paprika, garlic and kosher salt and added it to some olive oil and balsamic vinegar to make a marinade.
This is one local small business that I am hoping will still be around after all this COVID crap. Island Olive Oil and Vinegar is located on the first floor of Ward Center. I bought this vinegar right before our house fire and when we were let back into the house to grab necessities, yes, I grabbed this. It's that good.
Look at that color--the smoked paprika takes credit for that one. And the smell. Intoxicating.
The marinade was poured into a gallon-size Ziploc with the roast and left for about 6 hours.
I gave it a massage through the plastic to make sure all that marinade was nicely distributed. Then I went off and you know, did stuff. The kids were over today so I seriously had to do stuff.
While the meat roasted, I made the chimichurri sauce. Lots of parsley and cilantro!
Another vinegar I purchased right before the fire--I used this instead of red wine vinegar but when I tasted the chimichurri, it was a bit sweet and mild so I added a glug of white vinegar, too.
And everything got a good shake. Shaken, not stirred.
The meat rested in foil for 15 minutes before getting sliced thin and topped with chimichurri!
The guys ate it with salad and smashed potatoes. I ate it over my salad. The marinade was super tasty and the chimichurri harmonized perfectly with it. Thumb's up from the guys and a 5 turtle score from me.
Recipe 1
Recipe 2
Island Olive Oil and Vinegar
Equipment recommendations:
I also really love the OXO dressing shaker
This herb keeper is also fantastic! It's easy to access your herbs and the plug at the bottom makes draining and changing water so convenient. I've kept asparagus fresh in it for several days, too.
Love your blog!!! Cilantro is a staple in our house.🙂
ReplyDeleteThank you! It's becoming one in ours, too!
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