MASSAMAM CURRY BEEF TRI-TIP

Massamam curry is one of my favorites; hailed from India, it’s stylized flavor is marked by brown spices of cinnamon, clove, and cardamom that go beautifully with this grilled beef tri-tip.

BLUE ELEPHANT MASSAMAM CURRY PASTE is the base for our marinade, thick, spicy and deep in umami; it’s so good, we’re also using it in our chimichurri sauce for an added kick of flavor.

For those unfamiliar, tri-tip is a tender, triangular cut of beef located near the sirloin. There are only two per animal, so if your butcher is out, go with sirloin as a close substitute.

There’s a bit of nuance in the grilling technique of tri-tip, so take your time in the preparation of getting the indirect and direct heat just right on your grill. Trust me, that extra attention is well worth it…happy grilling!

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MASSAMAM CURRY BEEF TRI TIP

SERVES: 4 TO 6 | PREP AND COOK TIME: 2 to 6 HOURS

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INGREDIENTS

FOR THE MARINADE, BASTE

3 ounces BLUE ELEPHANT Massaman curry paste

2 tablespoons tamarind pasta

1/2 cup yogurt

2 teaspoons salt

1/2 tablespoon ground turmeric

1 tablespoon ground coriander

2 teaspoons ground cardamom

FOR THE GRILL

2 1/2 TO 3 pound Beef Tri Tip

FOR THE CHIMICHURRI

2 garlic cloves, minced

2 cups parsley, chopped

½ cup cilantro, chopped

¼ cup red wine vinegar

1 lemon, juiced and zested

1 tablespoon BLUE ELEPHANT Massaman curry paste

1 tablespoon olive oil

1 tablespoon honey

TECHNIQUE

In a md bowl, whisk together all of the ingredients for the marinade, baste; then coat the entire tri tip, reserving some for grilling. Cover and refrigerate for at least 1 hour or up to 3 hours.

Remove the marinated steak; then prep a grill for medium-high, indirect heat {for a charcoal grill, stack coals on one side and for a gas grill, leave one side burner off}.

Place steak over indirect heat, cover and grill, turning once then applying more of the marinade, until an internal temperature in the thickest part of the steak reaches 120°, approximately 20–30 minutes.

Move steak to direct heat and grill until nicely charred, turning once after about three minutes, and until the internal temperature reaches registers 125°. Transfer to a cutting board and allow to rest rest 10 minutes before slicing against the grain.

Finally…

While tri-tip is resting, combine garlic, parsley, cilantro, vinegar, lemon juice and zest, BLUE ELEPHANT Massaman Curry pasta, honey, and remaining ½ cup oil; season with salt and pepper. Serve tri tip with chimichurri.

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