Careme

Instructions

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1. 1.

   Pat 12 ounces tri-tip steaks dry and season all over with 1 1/2 teaspoons Diamond Crystal kosher salt flakes. Let stand at room temperature for 10 minutes while preparing the other ingredients.

2. 2.

   Make the Creole spice mixture by combining:

   • 1 1/2 teaspoons smoked paprika
   • 1/2 teaspoon dried thyme
   • 1/2 teaspoon dried oregano
   • 1/4 teaspoon ground cayenne pepper
   • 1 teaspoon black pepper

   Set aside.

3. 3.

   Trim and slice 12 ounces zucchini into 1/2-inch half-moons. Core and dice 8 ounces Roma tomato, finely dice 4 ounces yellow onion, mince 2 garlic cloves, and chop 2 tablespoons fresh parsley.

4. 4.

   Rub the Creole spice mixture over the seasoned steaks. Heat 1 tablespoon olive oil in a large cast-iron or heavy skillet over medium-high heat until shimmering. Sear the steaks for 3 to 5 minutes per side, adjusting the heat if the spices darken too quickly, until the centers reach a pull temperature of 128°F.

5. 5.

   Transfer the steaks to a cutting board and rest for 8 minutes. Carefully wipe any scorched spices from the skillet while leaving the browned fond behind.

6. 6.

   Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Add the prepared onion and zucchini with the remaining 2 1/2 teaspoons Diamond Crystal kosher salt flakes; sauté for 5 minutes, stirring occasionally, until browned but still slightly crisp. Add the prepared tomato and garlic, then cook for 2 minutes until the tomato becomes juicy. Stir in 2 teaspoons red wine vinegar and remove from the heat.

7. 7.

   Slice the rested steaks thinly across the grain. Divide the Creole zucchini-tomato skillet between two plates, arrange the sliced tri-tip alongside it, and finish with the prepared parsley.

Want more detail? See the temperature guide.