Best 4 Harissa Crusted Tri Tip Roast Recipes

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Are you searching for a delectable and flavorful dish that will impress your family and friends? Look no further than harissa-crusted tri-tip roast! This tantalizing recipe combines the aromatic and spicy flavors of harissa with the tender and juicy texture of tri-tip roast, creating a culinary masterpiece that will leave you craving for more. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you through the steps to create a perfect harissa-crusted tri-tip roast.

Let's cook with our recipes!

HARISSA-CRUSTED TRI-TIP ROAST



Harissa-Crusted Tri-Tip Roast image

Provided by Bon Appétit Test Kitchen

Categories     Beef     Garlic     Pepper     Roast     Quick & Easy     Low Cal     Caraway     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.
  • *Available in the Asian foods section of most supermarkets and at Asian markets.

SANTA MARIA-STYLE TRI TIP ROAST



Santa Maria-Style Tri Tip Roast image

My family raves about this oven-cooked tri tip roast; it's succulent, flavorful, and even my picky 5 year-old loves it! If you want to get a taste of southern California barbeque, this is it. Serve with fresh salsa, tortillas, rice, and beans. Enjoy!

Provided by Pamlovestocook

Categories     Main Dish Recipes     Roast Recipes

Time 2h

Yield 8

Number Of Ingredients 12

1 tablespoon kosher salt
1 tablespoon finely ground black pepper
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon dried rosemary
½ teaspoon dried sage
¼ teaspoon lemon pepper
¼ teaspoon seasoned salt
¼ teaspoon beef bouillon granules
1 (3 pound) beef tri-tip roast

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and beef bouillon together in a small bowl. Sprinkle spice mixture on all sides of roast and rub spices into meat.
  • Heat a skillet over high heat. Cook roast in hot skillet until browned, 2 to 3 minutes per side. Transfer meat, fat-side facing up, to a roasting pan. Cover the roasting pan with aluminum foil.
  • Roast in the preheated oven until just turning from pink to grey, about 90 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Uncover roast and tent loosely with aluminum foil; let rest for 10 minutes before slicing across the grain.

Nutrition Facts : Calories 330.9 calories, Carbohydrate 2.6 g, Cholesterol 158.1 mg, Fat 14.1 g, Fiber 0.8 g, Protein 46 g, SaturatedFat 5.2 g, Sodium 837.7 mg, Sugar 0.4 g

TRI TIP ROAST



Tri Tip Roast image

I came up with recipe since I couldn't find many for this cut of beef (also known as a culoutte steak or bottom round sirloin). It was very easy to make and tender.

Provided by CHEFWANDA

Categories     Main Dish Recipes     Roast Recipes

Time 8h50m

Yield 4

Number Of Ingredients 8

1 (1 1/2 pound) beef tri tip roast, trimmed
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dry mustard
salt and ground black pepper to taste
⅓ cup red wine
1 tablespoon olive oil, or as needed

Steps:

  • Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.
  • Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.
  • Place meat in the prepared roasting pan.
  • Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 1.2 g, Cholesterol 158.1 mg, Fat 17.7 g, Fiber 0.4 g, Protein 45.9 g, SaturatedFat 5.6 g, Sodium 99.6 mg, Sugar 0.1 g

HARISSA-MARINATED TOP SIRLOIN TIPS



Harissa-Marinated Top Sirloin Tips image

Provided by Jeanne Kelley

Categories     Marinate     Low Cal     Father's Day     Backyard BBQ     Dinner     Meat     Steak     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 6 serving

Number Of Ingredients 7

1 2-pound top sirloin steak (about 1 1/2 inches thick), fat trimmed
4 tablespoons extra-virgin olive oil, divided, plus additional for brushing
4 garlic cloves, pressed
2 tablespoons (packed) golden brown sugar
2 tablespoons soy sauce
1 tablespoon fresh thyme leaves
2 teaspoons plus 1 tablespoon harissa sauce*

Steps:

  • Cut steak lengthwise in half, forming two 2- to 3-inch-wide strips. Cut each strip into 2- to 3-inch triangles. Combine 2 tablespoons olive oil, garlic, sugar, soy sauce, thyme, and 2 teaspoons harissa in large bowl; whisk to blend. Add beef; toss to coat evenly. Marinate 30 minutes at room temperature or cover and chill at least 2 hours and up to 1 day, tossing occasionally.
  • Drain beef. Heat 2 heavy large skillets over high heat. Brush skillets generously with olive oil. Divide beef tips between skillets. Cook until well browned on all sides, turning with tongs, 6 to 7 minutes for medium-rare. Transfer beef tips to platter.
  • Whisk remaining 2 tablespoons olive oil, 1 tablespoon harissa, and 2 tablespoons water in small bowl to blend well. Season sauce to taste with salt. Drizzle sauce over beef tips and serve.
  • * A spicy North African red chile sauce; available in cans and jars at some specialty foods stores and at Middle Eastern markets.

Tips:

  • For the best flavor, use a tri-tip roast that is at least 2 inches thick.
  • Make sure to trim off any excess fat from the roast before cooking.
  • To make the harissa crust, use a food processor to combine the harissa paste, olive oil, garlic, cumin, coriander, and salt. The paste should be thick and spreadable.
  • Rub the harissa paste all over the roast, making sure to coat it evenly.
  • Place the roast in a roasting pan and cook it in a preheated oven at 400 degrees Fahrenheit for 20 minutes. Then, reduce the heat to 350 degrees Fahrenheit and cook for an additional 40-50 minutes, or until the internal temperature of the roast reaches 135 degrees Fahrenheit for medium-rare.
  • Let the roast rest for 10 minutes before slicing and serving.

Conclusion:

Harissa-crusted tri-tip roast is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The harissa paste gives the roast a slightly spicy and smoky flavor, and the tri-tip is cooked to perfection, resulting in a tender and juicy roast. This dish is sure to be a hit with your family and friends.

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