BEEF TRI-TIP ‘SUSHI’ WITH SZECHWAN-STYLE SAUCE

Serves: 8

1 bottom sirloin tri-tip oven roast (about 2 lb/1 kg) 1 tbsp (15 mL) soy sauce 2 tsp (10 mL) Chinese five-spice powder Black pepper to taste 2 cloves garlic, minced 1/2 English cucumber, cut into matchstick pieces 1 small leek, white and light green part only, cut into matchstick pieces 1 cup (250 mL) pea tendrils or microgreens

1. Brush roast all over with soy sauce; rub roast all over with Chinese spice powder and ground pepper to taste. Place on rack in shallow roasting pan. Insert oven-safe meat thermometer sideways into centre of roast.

2. Oven-sear in preheated 450F (230C) oven for 10 minutes. Reduce heat to 275F (140C); cook uncovered until thermometer reads 140F (60C) for medium rare, about 25 to 30 minutes, depending on thickness of roast. 3. Let rest for 10 minutes. 4. Cut sirloin into long strips and place a few pieces of cucumber, leek and pea tendrils on each strip.

5. Roll up and secure with toothpick if desired and place on large platter.

6. Serve with Szechwan sauce (see recipe) for dipping.

SZECHWAN SAUCE

1/2 cup (125 mL) soy sauce 1 tbsp (15 mL) Szechwan chili paste or Sambel Olek 1 tbsp (15 mL) tahini or sesame paste or peanut butter 1 clove garlic, minced 1 tsp (5 mL) sesame oil Pinch each of salt and pepper

1. Whisk together soy sauce, chili paste, tahini, garlic, sesame oil, salt and pepper. Cover and refrigerate until ready to use.