Harissa-Crusted Tri-Tip Roast

Ingredients for Harissa-Crusted Tri-Tip Roast

• 1 3/4 teaspoons caraway seeds

• 60ml extra-virgin olive oil

• 6 garlic cloves

• 60ml chilli paste (such as sambal oelek)*

• 2 tablespoons tomato sauce

• 1 1/2 teaspoons ground cumin

• 1 1/4 teaspoons chilli powder

• 1 1 3/4- to 900g tri-tip beef roast, most of fat layer trimmed

How to make Harissa-Crusted Tri-Tip Roast

Preheat oven to 204°C. 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 chilli paste, tomato sauce, cumin, and chilli powder and blend until garlic cloves are pureed. Season harissa to taste with salt.

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 centre registers 52°C to 54°C for medium-rare, about 35 minutes. Let rest 10 minutes. Slice and serve.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.