Reverse Seared Tri-Tip with orange infused brown butter, roasted brussels sprouts, and fennel citrus salad
Hello again! I'm excited to share this month's recipe with you. I am not a winter person--at all. By mid-January, I'm ready for summer. But there's one thing that I absolutely LOVE about this time of year--citrus season! Meyer lemons, cara cara oranges, minneolas, blood oranges--I love them all--this recipe highlights a few of my favorites.
Reverse Seared Tri-Tip with Orange Infused Brown Butter
2 tbsp rosemary, crushed 2 tbsp olive oil 2 tbsp garlic 1 tbsp salt (I prefer kosher or sea salt) 1 tbsp pepper
Orange Infused Brown Butter
2 tbsp butter zest of one half orange or lemon 1 tbsp olive oil Juice of one lemon or orange 1 tbsp garlic
*Note: If you can't find tri-tip, this would work well with any thick cut of steak. Just be sure to adjust the cooking time, depending on the thickness and doneness that you prefer. For this recipe, I'll be cooking to medium rare.
You're probably familiar with the concept of searing meat--not only does it give a beautiful brown color, but it also gives a complex flavor that you really can't get any other way. The problem with searing is that it can lead to uneven cooking. With a reverse sear, you'll bake your meat in the oven at a low temperature until it reaches about fifteen degrees less than your target temperature. For example, for a medium rare steak, you'll want to bake until it reaches 115 degrees, then sear, for a final temperature of 130.
Set steak out for about 20 minutes--cooking it from room temperature will lead to more even cooking. Preheat oven to 250 while you're waiting.
Pat steak dry with a paper towel. Coat with olive oil on both sides. Sprinkle with rosemary, garlic, pepper, and salt.
Bake until internal temperature reaches 15 degrees lower than target temperature--this will take about 30 minutes per pound.
Heat a skillet on high on the stove. Add olive oil, and continue to heat til oil spreads and begins to shimmer. Add butter, garlic, juice, and zest--this should sizzle.
Gently lay steak in pan. Tilt pan toward yourself, and use a spoon to spoon butter/oil/juice/zest/garlic mixture over steak. Mixture can burn easily, so keep spooning it over the meat. Flip steak after two minutes and repeat on other side.
Remove steak from pan and let rest on a cutting board for 5-10 minutes. Slice thinly, against the grain, and drizzle the remaining butter sauce over the top.
Roasted Brussels Sprouts
1/4 lb fresh brussels sprouts salt and pepper 2 tbsp olive oil 1 tbsp garlic remaining lemon or orange zest
Preheat oven to 400 degrees.
Thinly slice brussel sprouts. Toss with salt and pepper, garlic, olive oil, and zest.
Bake for about 10 minutes.
Fennel Citrus Salad
4-5 pieces of assorted citrus (I used 2 blood oranges, 1 minneola, and 1 cara cara orange), plus one more orange 1 bulb fresh fennel 1 tbsp olive oil 1 tsp salt 1 tsp honey
Set aside one orange. With other citrus, cut off top and bottom, then carefully slice off remaining peel. Cut into slices, across the sections.
Juice the orange you set aside. Add olive oil, salt, and honey. Mix to combine. Set aside.
Very thinly slice about 1/3 fennel bulb. Fennel has a very strong flavor, so you don't need much. Pinch off bits of the fronds (the leafy greens), and roughly chop.
Combine citrus, fennel, and juice mixture. The flavor of the fennel will mellow out after a while. Garnish with fennel fronds. Serve chilled.
Hope you enjoy these recipes! The citrus really pulls everything together. You could also serve this with a starch--roasted potatoes or risotto would work well. Enjoy!
Rebecca Fralick Owner #360 Owner--Mara's by Matenaer Catering 529 Ontario Avenue Sheboygan, WI 53081