Tri-Tip with Marinated Cucumbers & Tallow Cooked Potatoes
BY: Hugh Acheson
- 1 1/4 pound Snake River Farms American Wagyu tri tip (trimmed) Buy Now
- ½ teaspoon Kosher salt
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
Tallow Cooked Potatoes
- 1 pound small gold potatoes (smaller than a golf ball)
- 1 teaspoon Kosher salt
- ½ cup tallow
- 1 cup unseasoned rice wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 English cucumber, cut into 1/2-inch dice
- 2 tablespoons extra virgin olive
- 1/4 cup fresh mint leaves, chopped
- freshly ground pepper to taste
The entire tri-tip weighs about 2 ½ pounds, but we are just going to use half of it. So take the whole thing, cut it in half lengthwise to make it look like two smaller tenderloins. We’ll be using one so the other one can be wrapped tightly in plastic wrap and then in foil and placed in the fridge or in the freezer for later use.
Place a large, ovenproof frypan on the stove and heat over medium-high heat.
Season the tri-tip with the salt all over and then pat dry as best as possible with a paper towel. Add the oil to the pan then place the tri-tip in the pan. Cook for 3 minutes on each of its three sides. Add the butter to the pan and baste well.
Place the tri-tip in the oven for about 20 minutes or until the interior temperature reaches 120° for medium-rare. Remove the beef from the pan and let it rest for five minutes on a cooking sheet pan.
Slice the tri-tip into 1/4-inch slices. Arrange the beef slices on a platter and dot with the potatoes.
Drain the cucumbers and scatter over the top. Serve.
Wash the potatoes well and cut each in half. Put them in a bowl and cover them with cold water. Add the salt, mix well and place in the fridge for 1 hour.
Preheat the oven to 375°F.
Drain the potatoes really well and then lay them on a couple of sheets of paper towel to leach them of any more water.
Place a heavy cast iron skillet on the stove and heat it over medium-high heat.
Add the beef tallow and let it heat up for a minute and then add the potatoes, adjusting all of them so the cut sides are all down.
Lower the heat to medium and let them mellow out for about 4 minutes and then transfer them into the oven.
Roast until very tender, about 25-30 minutes.
Combine the rice vinegar, salt and sugar in a small pot and place the over medium-high heat.
Bring the vinegar mixture to a boil and then turn down to a simmer.
Put the cut cucumbers in a bowl and pour the vinegar over. Let it sit for 30 minutes.
Add the olive oil, mint leaves and some freshly ground black pepper. Stir well and place in the refrigerator until ready for use.