The Line Up Print Recipe
For roast beef:
1 tri tip bottom sirloin - It's going to be between 1 1/2 - 2 1/2 lbs
A generous amount of your favorite seasonings for beef. I lean towards the spicy side so mine were:
Lawry's garlic salt
Spice House blend Black and Red pepper
Kosher Salt
Fresh cracked black pepper
Juice for roast pan:
1 cup red wine
1 cup beef broth
For rice:
1 cup jasmine rice
1 1/2 cups water
pinch of kosher salt
1 tsp turmeric
1 tbs butter
Head of broccoli:
2 -3 cloves garlic sliced
1 tsp butter
1 tsp olive oil
pinch of salt
pinch of red pepper flakes
The Fixin Part
Rub all the beef seasonings on the tri tip and set out for 20 - 30 minutes so it gets to room temp and sweats. Pre heat oven to 500 degrees. Get a pot of slightly salted water boiling to blanch broccoli. Blanch for 2 - 4 minutes, drain and rinse with cold water.
In a roasting pan with a rack add the wine, broth, and butter. Place the beef on a rack and roast tri tip at 500 for 10 - 12 minutes and reduce oven temp to 375 and roast for 20 minutes more. Remove from oven and let rest for 8 - 10 minutes. It is very important to let beef rest after cooking. This gives the juices time to settle throughout the cut of beef.
For the rice, in a pot melt butter on medium heat. Stir in turmeric and salt until blended. Pour in rice and stir for a minute or two. Add rice, bring to a boil, reduce heat to low and simmer for 20 minutes covered. Remove from heat and let sit covered until you are ready to serve.
Pour the juices from the roasting pan into a saute pan and set on medium. Let simmer and reduce. You could add a little butter if you want. Drizzle over sliced tri tip and rice.
In a non stick pan melt butter and olive oil. Stir in garlic and red pepper, saute until garlic starts to brown. Add broccoli pieces and saute for 5 - 8 minutes.
There is enough roast to serve 6 - 8 people. Just bump up the rice and broccoli if you need to. Otherwise, enjoy left over roast beef sandwiches.
Cheers! Scott & Michelle
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