Pastrami spice-rubbed tri-tip salad
The tri-tip offers a little more flavour than other cuts because of its marbling. Whip up this easy salad prebarbecue as a prelude to a hearty feast.
Prep time 30 minutes Cook time 25 minutes
pastrami spice-rubbed tri-tip 10g salt
18g French four-spice blend 5g garlic powder
5g onion powder
1 Wagyu tri-tip
» Combine all ingredients then lightly rub on the tri-tip.
» Sear tri-tip in a hot pan on high heat, then slow-roast at 165°C in the oven until the tri-tip’s internal temp is 50°C, about 10-15 minutes.
» Remove from the oven and allow tritip to rest for 5-8 minutes.
spicy salad dressing 10ml fish sauce 20g garlic
25g ginger 25g shallots 10ml sesame oil 6g togarashi 40ml yuzu juice 20ml Chardonnay vinegar
» Combine all ingredients in a blender and blend until smooth.
1 bunch of asparagus
3 pieces of baby gem lettuce 1 baby radish, thinly sliced 1 banana shallot, thinly sliced toasted sesame seeds
» In salted water, very quickly blanch asparagus and cool in ice water.
» Place baby gem lettuce on plate. Slice tri-tip into thick strips and place on top.
» Scatter baby radish and banana shallot around, then finish with spicy dressing and sesame seeds.