Tunisian Broiled Tri-Tip with Charred Eggplant

A fancy but weeknight-feasible Tunisian-inspired broiled tri-tip dinner with silky charred eggplant, lemony couscous, and a bright June cucumber-tomato herb relish.

Ingredients

Choice Tri-Tip Beef Steaks Family Pack
12–14 oz tri-tip steaks $9.99
Eggplant
1 medium eggplant $1.99
Kroger® Original Couscous
1/2 cup dry couscous $2.49
Kroger® Fresh Grape Tomatoes
1 cup, halved $2.79
Cucumber
1/2 cucumber, finely diced $0.89
Fresh Organic Lemon
1 lemon, zested and juiced $0.99
Garlic
2 cloves, grated or minced $0.79
Parsley
1/3 cup chopped $1.29
Olive oil
3 tablespoons, divided
Ground cumin
1 teaspoon
Ground coriander
1 teaspoon
Smoked paprika
3/4 teaspoon
Cayenne pepper or chili flakes
1/8–1/4 teaspoon
Kosher salt and black pepper
to taste
Unsalted butter
1 tablespoon, optional for couscous
Water or broth
2/3 cup

Instructions

Preheat the broiler with a rack 5–6 inches from the heat. Line a sheet pan with foil, lightly oil it, slice the eggplant into 1/2-inch rounds, halve the tomatoes, dice the cucumber, chop the parsley, and zest and juice the lemon.
Mix the cumin, coriander, smoked paprika, cayenne, grated garlic, 1 tablespoon lemon juice, 2 tablespoons olive oil, 3/4 teaspoon salt, and several grinds of black pepper into a loose Tunisian-style spice paste. Rub half over the tri-tip steaks and toss the rest with the eggplant slices.
Broil the eggplant on the prepared sheet pan until browned and tender, about 6–8 minutes per side. Transfer to a platter and tent loosely while you cook the steak.
While the eggplant broils, bring 2/3 cup water or broth, a pinch of salt, 1 teaspoon olive oil, and the optional butter to a boil. Stir in the couscous, cover, remove from heat, and let stand 5 minutes; fluff with a fork and stir in lemon zest and a spoonful of parsley.
Broil the tri-tip steaks on the same sheet pan until deeply browned and cooked to your preference, about 4–6 minutes per side for medium-rare depending on thickness, aiming for 130–135°F before resting. Rest the steaks on a cutting board for 8 minutes.
Make the relish by tossing the tomatoes, cucumber, remaining parsley, 1 tablespoon lemon juice, 1 teaspoon olive oil, a pinch of salt, and black pepper. Taste and add more lemon if you want it brighter.
Spread the couscous onto two plates, layer on the broiled eggplant, slice the tri-tip thinly across the grain, and fan it over the top. Spoon the cucumber-tomato relish around the plate and finish with any steak resting juices.

Total time: 50 minutes

Estimated cost: About $18–$24, depending on the exact weight of the tri-tip steaks purchased.

Health notes: Serves 2; about 650 calories per serving with roughly 40g protein, moderate carbs, and richness from olive oil and steak.

Drink pairing: Antonelli Montefalco Sagrantino is a strong match for the smoky broiled tri-tip, cumin-coriander spice, and rich eggplant.

Why it works: I can’t select any bottles from the provided TSV — it only lists snack cheeses, not wines. Below are two targeted pairing recommendations you can look for at your store (or tell me a store’s wine list and I’ll pick exact bottles): 1) Antonelli Montefalco Sagrantino (or another Sagrantino): intensely tannic, dark-fruited, and savory — its chewy tannins, black-fruit concentration, and savory-leaning spice are ideal with broiled/smoky tri‑tip, cumin‑coriander paste, and silky charred eggplant. Decant 60–90 minutes and serve ~64–68°F. 2) Southern Rhône GSM or a ripe Spanish Garnacha (Garnacha/Grenache): medium‑full bodied with warm red fruit, garrigue/herb notes, and peppery spice that echo the dish’s herb/pepper profile without overwhelming the lemony couscous and bright cucumber‑tomato relish. Serve slightly cooler, ~59–63°F, and short decant if young. If you prefer something leaner, a Tempranillo Crianza or Rioja Reserva will bring savory-earth and tobacco notes that pair nicely with smoked paprika and charred eggplant. Tell me which store or aisle wine list you have and I’ll pick exact ProductIds from it.

Careme