Servings: 4
- 14" frying pan
- Large salad bowl
- 2 sheet pans
- Thermometer
INGREDIENTS
- 2½ pounds/1¼ kilogram tri tip steak (AKA Santa Maria, California cut, Newport), poked with a fork
Marinade:
- 4 garlic cloves, minced
- 2 tablespoons rosemary, chopped
- 2 tablespoons parsley, chopped½
- 1 shallot, chopped
- 1 red chili, grated
- 1 lemon, zest and juice
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoon coarse salt
Couscous Salad:
- 2 cups couscous
- 2½ cups chicken stock or water
- 1 large sweet potato, diced
- 1 pound Brussels sprouts, quartered
- 1 medium onion, sliced
- 3-4 garlic cloves, pressed
- 10-12 sage leaves
- ¼ cup parsley, chopped
- ½ cup walnuts
- 8 ounces/1 cup cherry tomatoes, halved
INSTRUCTIONS
Tri tip:
- Sous vide at 118F for 2½ hours. If you don’t have a sous vide, you can cook over indirect heat until an internal temp of 120 F (49 C).
- Sear in a large skillet until you reach your desired doneness, 130-135 F for medium rare.
Couscous salad:
- Preheat the oven to 400 F (205 C).
- Toss the onions, brussels sprouts and garlic with olive oil, salt and pepper on a sheet pan. Mix the sweet potatoes, sage, olive oil and salt and spread out on a sheet pan. Bake for about 40-45 minutes until tender and slightly browned.
- Bring the liquid to a simmer and stir in the couscous. Turn off the heat, cover with a lid and set aside for 10-15 minutes until all the liquid has absorbed. Fluff with a fork.
- Combine the couscous, sweet potato, brussels, cherry tomatoes, parsley and walnuts in a large bowl. Serve with the steak and enjoy!