Careme

Instructions

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1. 1.

   Preheat the oven to 425°F. Pat 12 ounces tri-tip steaks dry and coat evenly with the following seasonings:

   • 1½ teaspoons Diamond Crystal Salt flakes
   • ½ teaspoon ground cumin
   • ½ teaspoon ground coriander
   • ½ teaspoon sweet paprika
   • ¼ teaspoon black pepper

   Let the seasoned steaks stand while you prepare and roast the vegetables.

2. 2.

   Peel 1 pound parsnips, trim the ends, and cut into approximately ½-inch-thick batons; remove any tough, woody cores. Peel 4 ounces yellow onion and cut into thick wedges. Toss both vegetables on a large rimmed baking sheet with 1½ tablespoons olive oil and 2 teaspoons Diamond Crystal Salt flakes. Spread in a single layer.

3. 3.

   Roast the vegetables for 25–30 minutes, turning after 15 minutes, until the parsnips are tender and golden at the edges.

4. 4.

   While the vegetables roast, stir together ½ cup plain whole-milk yogurt, 1 teaspoon red wine vinegar, and ¼ teaspoon ground cumin to make the yogurt sauce.

5. 5.

   During the last 15 minutes of roasting, heat a heavy skillet over medium-high heat. Add ½ tablespoon olive oil, then the seasoned steaks. Sear for approximately 4–5 minutes per side for 1-inch-thick steaks, reducing the heat if the spices darken too quickly. Pull the steaks when the center reaches 130°F, then rest on a cutting board for 7 minutes.

6. 6.

   Slice the rested steaks thinly across the grain, changing your slicing direction if the grain turns. Divide the roasted parsnips and onions between two plates, add the sliced steak, and spoon the yogurt sauce alongside.

Want more detail? See the temperature guide.