Careme

Instructions

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1. 1.

   Heat the oven to 450°F. From your 2.69 lb supply of tri-tip steak, use 1 lb for this dinner and refrigerate or freeze the other 1.69 lb for another meal. Pat the dinner portion dry; if necessary, cut it into steaks about 1 inch thick. Season all over with 1 1/4 teaspoons Morton kosher salt and let stand while you prepare the vegetables.

2. 2.

   Cut 1 lb cauliflower into small, roughly 1-inch florets. Peel 8 oz yellow onion and cut into 1/2-inch wedges, keeping a little root attached so the wedges hold together. Toss on a large rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1 teaspoon sweet paprika
   • 1/2 teaspoon ground cumin
   • 1 1/2 teaspoons Morton kosher salt

   Spread into a single layer. Roast for 25–30 minutes, turning after 15 minutes, until browned and tender.

3. 3.

   Rinse 1/2 cup dry long-grain white rice and drain. Put it in a small saucepan with 3/4 cup water and 1/4 teaspoon Morton kosher salt. Bring to a boil, cover, and reduce to low. Cook for 15 minutes, then remove from the heat and leave covered for 10 minutes.

4. 4.

   While the rice and vegetables cook, juice 1 medium lemon to obtain 2 tablespoons juice and finely grate 1 garlic clove. Whisk together the sauce:

   • 2 tablespoons tahini
   • 2 tablespoons lemon juice
   • 1 grated garlic clove
   • 1/2 teaspoon dried mint

   Whisk in 2 tablespoons warm water until smooth and pourable.

5. 5.

   Combine 1 teaspoon sweet paprika, 1/2 teaspoon ground cumin, and 1/2 teaspoon black pepper; rub onto the salted steaks. Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Sear the steaks for about 4–6 minutes per side, adjusting the heat to prevent the spices from scorching, until the center reaches 130°F. Transfer to a board and rest for 8 minutes.

6. 6.

   Finely chop 1/4 cup Italian parsley, then fold it into the rested rice with a fork.

7. 7.

   Slice the rested steak thinly across the grain, changing direction where the grain turns. Divide the parsley rice, roasted cauliflower and onions, and steak between two plates. Spoon the lemon-tahini sauce over the cauliflower and alongside the beef.

Want more detail? See the temperature guide.