Beef Tri-tip ‘Sushi’ with Szechwan-style Sauce

Ingredients

Yield:

8 servings

• Ingredients

  • 1 Bottom Sirloin Tri-tip Oven Roast (about 2 lb / 1 kg)
  • 2 tsp Chinese 5 spice powder
  • Black pepper to taste
  • 2 cloves garlic, minced
  • 1/2 English cucumber, cut into matchstick pieces
  • 1 small leek, white and light green part only, cut into matchstick pieces
  • 1 cup pea tendrils or microgreens

• SZECHWAN SAUCE

  • 1/2 cup soy sauce
  • 1 tbsp Szechwan chili paste or Sambel Olek
  • 1 tbsp tahini or sesame paste or peanut butter
  • 1 clove garlic, minced
  • 1 tsp sesame oil
  • pinch EACH salt and pepper

Preparation

Difficulty:

Medium

Time:

30 MinutesPrep Time

Total Time:

30 MinutesCook Time

1. Directions

   1. Szechwan-style Sauce: Whisk together soy sauce, chili paste, tahini, garlic, sesame oil, salt and pepper. Cover and refrigerate until ready to use.
   2. Brush roast all over with soy sauce; rub roast all over Chinese 5 spice powder and ground pepper to taste. Place on rack in shallow roasting pan. Insert oven-safe meat thermometer into sideways into centre of roast.
   3. Oven-sear in preheated 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C); cook uncovered until thermometer reads 140°F (60°C) for medium rare, about 25 to 30 minutes, depending on thickness of roast.
   4. Let rest for 10 minutes.
   5. Cut sirloin into long strips and place a few pieces of cucumber, leek and pea tendrils on each strip. Roll up and secure with toothpick if desired and place on large platter. Serve with Szechwan-style Sauce for dipping.