The recipe instructions are longer than the character limit for a post so I'll just link it.
Blackened tri-tip salad with grilled radicchio:
https://www.chefsteps.com/activities/blackened-tri-tip
Ingredients
• 35 g Brown sugar, divided
• 25 g Molasses, light (mild flavor)
• 20 g Worcestershire sauce
• 15 g Smoked salt, divided
• 12 g Black pepper, freshly ground, divided
• 5 g Liquid smoke
• 1 Beef tri-tip, (about 1 kg; 2.2 pounds)
• 9 g Dried orange peel, finely ground
• 2.5 g Cinnamon, ground
• 2.5 g Allspice, ground
• 2.5 g Cumin seeds, ground
• 2.5 g Mustard powder
• 1 g Rosemary, dried, finely ground
• 1 g Red pepper flakes, finely ground
• 30 g Neutral oil, plus extra as needed
• 2 Radicchio, heads, quartered lengthwise (about 275 g)
• 2 Gem romaine lettuce, heads, halved lengthwise (about 225 g)
• 1 recipe of Grilled Tomato Vinaigrette, divided
• 150 g Cherry tomatoes, quartered
• 65 g Red onion(s), (1/4 medium onion) thinly sliced
• 40 g Pine nuts, toasted
• 22 g Basil, fresh leaves (about 1 bunch)
• 56 g Goat cheese, such as Humboldt Fog, crumbled, optional
Grilled tomato vinaigrette:
https://www.chefsteps.com/activities/grilled-tomato-vinaigrette
Ingredients
• 8 g Fennel seeds
• 240 g Sherry vinegar
• 24 g Sugar
• 1 Tomato(es), large beefsteak (about 425 g; 15 ounces)
• 4 g Kosher salt, plus extra as needed
• 0.5 g Black pepper, freshly ground, plus extra as needed
• 110 g Extra-virgin olive oil
The only deviations were using a regular tomato because the stores didn't have a beefsteak tomato in December and using a gas grill + liquid smoke because I don't own a wood grill.
I skipped the optional goat cheese because my husband doesn't like it.
This recipe is pretty involved. I dehydrated my own oranges for the rub and it was in the sous vide at 131°F for 25 hours before finishing on the grill. This is not a same day dinner.
It was delicious.
by Rach_CrackYourBible
34 Comments
Beautifully done
Amazing. 10/10 would eat off the floor
I tend to agree w hubs. You did a really nice job w this!
Look good
That man better hold onto you for dear life!! Nice job!!!
You better get some flowers out of this 🙂
Good on ya OP. You’re a credit to “happy spouse happy house” everywhere.
looks amazing, well done!
You don gud!! Yeee haw! 😍
Beautiful plating 🍻
As a Californian, 131 degree Tri-Tip doesn’t get served around here. At that temp, the intramuscular fat doesn’t render and it’s extremely chewy.
I don’t cook mine under 135. If you ever get a prime Tri tip, try it like a brisket. It’s delicious without the extra extra fat.
It’s nice to see a plate in this sub that isn’t just the meat aside a massive pile of mashed potatoes and two pieces of asparagus.
Would
Your husband is a very lucky man
I’ve been doing tri-tip sous-vide for years, and it always comes out amazing. Most people aren’t even aware of the cut of beef, so please don’t tell anyone so the price doesn’t go up, LOL.
Looks incredible!
Looks great! Nice presentation
Well you did it. You’ve achieved perfection. Thanks for the links, I’m going to try this one, for sure.
That plating is gorgeous!
WILL IT BLEND??
Is that we call a rib eye in the UK?
Lucky man, looks delicious the whole lot. Great effort. 👌
Yea this is getting saved lol
Looks great, except for those long ass fake nails though 🤢
If you need a second husband let me know. 😂 nice job!
Looks amazing. I’m the opposite, I don’t like slightly cooked tritip. I think it needs a couple hours to soften and absorb flavor. I sear and wrap for about 3 hours @300 indirect. Sou vide and a sear sound like the perfect way to cook tritip.
oh my god
25 hours 😯! I’ve never cooked tri tip and wouldn’t have thought to go that long without looking up what others have done.
That looks delicious, I do have one question tho. Where you get the chicken statues from? Lol
The sous vide was invented specifically for tri tip and you can’t convince me otherwise. Best use of this machine.
Possibly the most beautifully presented tri tip I’ve seen. Awesome work! I’m sure it was an absolute hit 🙂
You’re both right. I’ve never gotten good tri tip from a restaurant. At home though, it slaps.
That is one of the nicest plates of food I have seen here. Well done!
Everything except chicken/ roosters are wonderful.
Presentation is 10/10.