Tri Tip Roast Beef with Turmeric Spiced Rice & Broccoli

After a soup kick, it was high time for a hunk of beef.  Sitting all alone in the cold and dark of our fridge was a tri tip bottom sirloin.  I bought it at our local HEB with the intentions of grilling and smoking this cut.   It was a find for me because here in Texas you just don't see this cut very often at the super market.  Tri tip is more of a west coast thing, so it caught my eye.  The weather had other plans for my grill and off to mom's for her soup we went.  A few days later roast beef suddenly sounded good, and that is where I headed with this tri tip.  Dinner came together with a colorful turmeric spiced jasmine rice and pan sauteed broccoli.  The tri tip was tender and super juicy with big beef flavor.  When this cut appears again, it will be snagged without hesitation.

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
Lawry's lemmon pepper
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
1 tbs butter

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