Recipe Details
Ingredients
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1(2 1/2 to 3 pound)tri tip steak, fat cap trimmed to 1/4-inch thick
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1teaspoontoasted sesame oil
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1tablespoonkosher salt, divided
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2tablespoonsunsalted butter, cut into 1/2-inch cubes
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1tablespooncoriander seeds, coarsely ground
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1tablespoonblack peppercorns, coarsely ground
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2tablespoonsgrapeseed oil
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½cupfresh lime juice (from 3 large limes)
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½cupfish sauce
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¼cupdark brown sugar
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4mediumgarlic cloves, grated with a Microplane grater (about 2 tsp.)
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1(1 inch) piecefresh ginger, peeled and grated with a Microplane grater (about 1 1/2 tsp.)
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2mediumgreen onions, white bottoms finely chopped and green tops thinly sliced crosswise (about 2 Tbsp. minced white bottoms, about 1/4 cup thinly sliced green tops)
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1tablespoontoasted sesame seeds
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½teaspoontoasted sesame oil
Cooking Directions
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Prepare a thermocirculator and water bath according to manufacturer’s directions. Set thermocirculator to 135 degrees F (57 degrees C) and allow water bath to come up to temperature.
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Using gloved hands, rub tri tip steak evenly with sesame oil and season evenly with 1 teaspoon salt. Transfer tri tip and butter to a large vacuum-sealable bag and arrange in a flat, even layer. Seal bag with a vacuum sealer according to manufacturer’s directions.
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Transfer vacuum-sealed tri tip to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation, and cook 3 hours. Remove tri tip from bag (meat will be at 135 degrees F (57 degrees C) when pulled from water bath) and transfer to a rimmed sheet pan lined with paper towels and gently pat dry; discard bag and any juices reserved in bag.
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Meanwhile prepare the chile-lime dipping sauce. Whisk together lime juice, fish sauce, brown sugar, garlic, ginger, green onions, sesame seeds, and toasted sesame oil in a small bowl until well combined. Cover dipping sauce with plastic wrap and set aside at room temperature until ready to use.
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Season tri tip evenly with remaining 2 teaspoons salt, coriander seeds, and black peppercorns, pressing coriander and black peppercorns into tri tip to adhere.
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Heat grapeseed oil in a large cast iron skillet over medium-high heat. Add tri tip to skillet, fat-cap-side down, and cook, until all sides are evenly seared and caramelized, 3 to 5 minutes per side.
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Transfer tri tip to a large cutting board and let rest for 5 minutes before slicing against the grain into 1/4-inch-thick strips.
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Serve steak with chile-lime dipping sauce for dipping, if desired.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories226 | |
| % Daily Value * | |
| Total Fat 16g |
20% |
| Saturated Fat 5g |
24% |
| Cholesterol 15mg |
5% |
| Sodium 3637mg |
158% |
| Total Carbohydrate 21g |
8% |
| Dietary Fiber 2g |
6% |
| Protein 3g |
5% |
| Potassium 223mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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