Harissa, a spicy North African chili-garlic condiment, can be found at some specialty foods stores and Middle Eastern markets. But it is very easy to make, too, as in this recipe. Ingredients 1 3/4 teaspoons caraway seeds 1/4 cup extra-virgin olive oil 6 garlic cloves 1/4 cup chili paste (such as sambal oelek, see Notes) 2 tablespoons tomato sauce 1 1/2 teaspoons ground cumin 1 1/4 teaspoons chili powder 1 1 3/4- to 2-pound tri-tip beef roast most of fat layer trimmed

Instructions
Preheat oven to 400°F. Toast caraway seeds in small nonstick skillet over medium heat until seeds darken and begin to smoke, stirring often, about 5 minutes. Add olive oil and garlic cloves to caraway seeds in skillet. Cover; remove from heat. Let stand 1 minute. Pour caraway mixture into processor. Add chili paste, tomato sauce, cumin, and chili powder and blend until garlic cloves are pureed. Season harissa to taste with salt.

Sprinkle beef all over with salt and pepper; place beef, fat side down, on rack on rimmed baking sheet. Spread with half of harissa. Turn beef over; spread remaining harissa over top and sides. Roast beef until thermometer inserted into center registers 125°F to 130°F for medium-rare, about 35 minutes. Let rest 10 minutes. Slice and serve.


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Yields: 4 Servings
     Bon Appetit magazine, June 2006, page 141

notes:  * Available in the Asian foods section of most supermarkets and at Asian markets.

Very easy recipe and it tastes good. I have made it a few times and it is always perfectly done with the 35 min cooking time. We often eat the left-overs in pita sandwiches.

I took the harrisa recipe and used it for shrimp instead -- it really impressed my dinner guests. I marinated the shrimp for a bit, then grilled them. Rave reviews for harissa!

Super! Simple! Definate keeper. To get a tri tip back east, just ask the butcher at any Publix or Kroger, or frankly at any full service grocery store. It may take an extra day, but they can get as many tri tips as you need.

Cuisine:

Main Ingredient:   Beef