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.

Epicure - - ENTERTAINING -

Serves 4-6

Prep time 30 min­utes Cook time 25 min­utes

pas­trami spice-rubbed tri-tip 10g salt

5g sugar

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.

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