Recipes from the Collection of Mark and Danielle Hughes |
Moroccan spiced tri-tipChermoula is a traditional North African seasoning. It's more often used on fish, but it makes a fine flavoring for meat and poultry as well. If you don't happen to have everything in your spice cabinet, don't worry, it will still be plenty savory. Serves 6 2 (1 1/2-pound) tri-tips (or one large piece; you'll just have to adjust the cooking time) Chermoula: 1/2 teaspoon cardamom 1/2 teaspoon cinnamon 1/4 teaspoon cayenne 1 1/2 teaspoons coriander 1 1/2 teaspoons cumin 1 1/2 teaspoons paprika 1/4 teaspoon turmeric 1/4 teaspoon ginger 1/4 teaspoon lemon zest 1 clove garlic, minced 1 teaspoon olive oil For meat: Salt Olive oil Cilantro or mint leaves, for garnish
Remove meat from refrigerator an hour before cooking. Light the grill. While that is getting hot, mix all the chermoula ingredients together in a small bowl. Generously season the meat with salt. Use your hands to coat the meat with the chermoula. Oil grill and cook meat over high heat. Cover the grill as it cooks. Cook on each of the three sides for about 5 to 6 minutes per side. The time will vary depending on the size of the pieces of meat. For medium rare, cook until the internal temperature reads 125 degrees using an instant-read thermometer. Place meat on carving board and let it rest for 20 minutes. Slice it diagonally across the grain of the meat and place on a serving platter. |