Subj : BH&G 2144
To   : ALL
From : DAVE DRUM
Date : Fri Mar 19 2021 16:30:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Chile-Garlic Tri-Tip
 Categories: Beef, Herbs, Chilies, Vegetables
      Yield: 6 Servings
 
      2 ts Caraway seeds
      2 ts Cumin seeds
    1/2 ts Coriander seeds
      2 tb Tomato sauce
      1 tb Red chile paste
      1 tb Olive oil
  1 1/4 ts Chilli spice mix
      3 cl Garlic; minced
      2 lb Boneless beef tri-tip roast
    1/2 ts Salt
    1/4 ts Black pepper
 
  In a large skillet combine caraway seeds, cumin seeds, and
  coriander seeds. Cook over medium-high heat for 2 to 3
  minutes or until seeds are lightly toasted and fragrant,
  shaking the skillet constantly. Cool. Transfer seeds to a
  clean coffee grinder; pulse to form a fine powder.
  
  For spice paste, in a small bowl stir together the spice
  seed powder, tomato sauce, chili paste, oil, chili powder,
  and garlic.
  
  Trim fat from roast. Place meat in a shallow dish;
  sprinkle with salt and pepper. Spread spice paste over
  both sides of meat. Cover and marinate in the refrigerator
  for 2 hours.
  
  For a charcoal grill, arrange medium-hot coals around a
  drip pan. Test for medium heat above pan. Place roast on
  grill rack over pan. Cover and grill to desired doneness,
  turning once halfway through grilling. Allow 35 to 40
  minutes for medium rare and 40 to 45 minutes for medium.
  (For a gas grill, preheat grill. Reduce heat to medium.
  Adjust for indirect cooking. Place roast in roasting pan;
  place pan on grill rack over the burner that is turned
  off. Grill as directed.)
  
  Remove meat from grill. Cover meat with foil; let stand
  for 15 minutes. Temperature of meat will rise during
  standing.
  
  Better Homes & Gardens | July 2014
  
  MM Format by Dave Drum - 15 July 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Eternal nothingness is fine if you happen to be dressed for it"Woody Allen
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