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Recipes

Harissa-Crusted Tri-Tip Roast

By Bon Appétit Test KitchenPhotography by Brian Leatart

Recipe information

  • Yield

    Makes 4 to 6 Servings

Ingredients

1

3/4 teaspoons caraway seeds

1

/4 cup extra-virgin olive oil

6

garlic cloves

1

/4 cup chili paste (such as sambal oelek)*

2

tablespoons tomato sauce

1

1/2 teaspoons ground cumin

1

1/4 teaspoons chili powder

1

1 3/4- to 2-pound tri-tip beef roast, most of fat layer trimmed

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

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