Harissa-Crusted Tri-Tip Roast
A flavorful North African-inspired tri-tip roast crusted with homemade harissa paste made from caraway seeds, garlic, chili paste, and aromatic spices. This succulent roast is perfect for special occasions or family dinners.
Ingredients
- •1¾ teaspoons caraway seeds
- •¼ cup extra-virgin olive oil
- •6 cloves garlic
- •¼ cup chili paste
- •2 tablespoons tomato sauce
- •1½ teaspoons ground cumin
- •1¼ teaspoons chili powder
- •1 piece tri-tip beef roast
- •1 piece fat layer
Cooking Instructions
- 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.
15 min
- 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.
45 min
- 3.
*Available in the Asian foods section of most supermarkets and at Asian markets.
