Brazilian Roasted Beef Tri-Tip
Ash Heeger's flavourful, juicy, succulent roasted beef tri-tip seasoned with Robertsons' Brazilian Smokehouse Rub.
Feeds
4People
Preparation time
75Min.
Difficulty
difficult
Ingredients
- For the Roasted Beef Tri-Tip
- 1 kg beef tri-tip joint (substitute beef rump or sirloin)
- 45 ml grapeseed oil
- 2 tbsp Robertsons garlic & herb
- 1.5 tsp Robertsons paprika
- For the Polenta Made from Fresh Sweetcorn
- 12 fresh sweetcorn
- 80 g butter
- 25 g mascarpone
- salt and pepper
- For the Charred Sweetcorn
- 4 ears sweetcorn
- 40 ml grapeseed oil
- 2 tbsp Robertsons Spicy Shisanyama
- 1 tsp Robertsons paprika
- 2 limes zested and juiced
- For the Roasted Spring Onion and Smoked Onion Shells
- 2 brown onions peeled and halved
- 1 bunch spring onions sliced lengthways
- 25 ml canola oil
- 2 tbsp Robertsons Veggie Seasoning
- ½ tsp Robertsons Peri Peri
- For the Spiced Popcorn
- 100 g popcorn kernels
- 25 ml canola oil
- 1 tbsp Robertsons Garlic & Herb
- 1 tsp Robertsons paprika
Preparation method
- For the Roasted Beef Tri-Tip
- Pre-heat oven to 160 degrees Celsius. Rub the tri-tip joint with grape seed oil and dust liberally with the Robertsons Garlic & Herb and Robertsons Paprika.
- Set the tri-tip aside to soak up the rub (for about 45 minutes) and prepare the rest of the dish in the meantime.
- Fire up the griddle over a high heat and sear each side of your tri-tip steak. You're looking for even caramelisation all over.
- Pop the steak and the griddle into the pre-heated oven and let it roast for 8 minutes before flipping over and repeating.
- In the last 5 minutes of cooking time, reheat the spring onions, onion shells and polenta. Set the tri-tip aside to rest for a further 5 minutes before slicing and serving with garnish.
- For the Polenta Made from Fresh Sweetcorn
- Peel the sweetcorn, but keep the corn silk aside for later. Grate each sweetcorn on a coarse grater and reserve all pulp and juices.
- Gather all in a medium-heavy based saucepan and place on a very low heat. Stir to a simmer and keep stirring about every 5 minutes as the polenta reduces. This should take about 45 minutes.
- Once the polenta reaches a porridge consistency, whisk in butter and mascarpone. Check seasoning and adjust accordingly. Serve immediately.
- For the Charred Sweetcorn
- Get a griddle or large frying pan super-hot over a high heat. A little smoke is ideal here. Peel the sweetcorn and rub liberally with grape seed oil followed by the Robertsons Spicy Shisanyama and Robertsons Peri Peri.
- Throw the corn onto the griddle and char until dark, turning occasionally.
- Once the corn is sufficiently charred, remove from heat and slice. Season with lime juice and zest as needed and serve immediately.
- For the Roasted Spring Onion and Smoked Onion Shells
- While the griddle is still hot, rub the onions and spring onions with canola oil and the Robertsons Garlic & Herb and Robertsons Paprika.
- Place the onions face down on the grill and char until blackened. Flip and roast on the skin side until scorched through. Set aside to cool.
- While the onions are cooling, char the spring onions until crisp and set aside. Peel away the charred layers of onion and reserve the roasted inner shells to serve.
- For the Spiced Popcorn
- Heat oil over a medium heat in a heavy based saucepan.
- Have a lid ready, add popcorn to the pan along with the Robertsons Garlic & Herb and Robertsons Paprika and quickly place lid on the pot.
- Shake pot until all the kernels have popped. Decant and set aside until needed.
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