Summertime Tri-tip Mediterranean Plate
It’s summertime! = It’s tri-tip time!
This is going to sound somewhat vain, but this is one of the best Mediterranean plates I’ve ever had in a long time. Garlic and sriracha marinated tri-tip roast with pita, hummus, and a light lemony smoked mozzarella salad. I happily enjoyed this for lunch, dinner, then breakfast the following day.
The weather has been so pleasant with a nice coastal breeze and just the right amount of sun.
Tri-tip Mediterranean Plate
- Tri-tip Marinade
- Garlic cloves from 1 whole garlic, peeled
- 2 tsp of espresso sea salt if you can find it, or 1/2 tsp sea salt + 1 tsp of coffee grinds
- 1 tsp of sriracha
- 1 tbsp of water
- 2lb tri-tip
- 1 tbsp of vegetable oil
- 1 tsp Sea salt
- 1 tbsp of dried oregano
- 1 tbsp of dried rosemary
- 1 tbsp of dried thyme
- 1 lettuce, washed and chopped
- 1 tbsp of lemon juice
- 2oz thinly sliced smoked mozzarella
- 1/2 tbsp of tahini paste
- 1 tbsp of extra virgin olive oil
- 1/4 tsp of sea salt
- Pita bread
- In a small food processor, blend garlic cloves, water, oil, espresso sea salt, and sriracha until a paste is formed. Use a fork and poke holes in the tri-tip, then rub the paste on both sides of the tri-tip. Set tri-tip aside, covered with a foil, for one hour.
- Preheat oven to 400F. Using a spatula, scrape off excess garlic paste from the tri-tip. In a large oven-safe skillet, heat oil over medium-high heat. When oil is almost smoking, add tri-tip and sprinkle half the sea salt and dried herbs on one side. sear tri-tip for 2 minutes, then flip to the other side. Sprinkle the other half of the salt and herbs and sear for 2 more minutes.
- Place skillet in preheated oven for 30 minutes for medium. When meat is done, let rest on a plate for 10 minutes before slicing.
- Whisk olive oil, lemon juice, salt, and tahini paste together in a small bowl. Toss dressing with lettuce and smoked mozzarella in a large mixing bowl. Set aside.
- Heat pita in the oven at 350F for 3-5 minutes until warm.
- To serve, slice tri-tip into slices or cubes and serve with pita, hummus, salad, and drizzled sriracha.
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Over the weekend, I did a lot of walking around, coffee sipping, and quality bonding with the hubby and Skye (turning 3 this month!).
After a month of waiting, I also finally received a brilliantly designed and handcrafted hanging bookshelf. That was put up on a long narrow wall by the staircase that, for the longest time, sat empty. And now it’s complete!