Ingredients
| 2 x 400g cans whole peeled tomatoes | |
| 4 cloves garlic, 2 crushed, 2 sliced | |
| 4 tablespoons olive oil, plus extra to drizzle | |
| 2 teaspoons cumin seeds | |
| 1 teaspoon coriander seeds | |
| 3 tablespoons fresh thyme leaves | |
| 140ml cider vinegar or white wine vinegar | |
| 800–900g tri-tip beef steak | |
| 1 tablespoon rock salt | |
| 2 tablespoons sugar | |
| 1 iceberg lettuce | |
| ½ teaspoon celery seeds | |
| 1–2 red chillies, sliced | |
| 1 onion, finely chopped | |
| 125ml beef or vegetable stock | |
| 2 x 400g can black beans or kidney beans, drained | |
| juice of 1 lime | |
| cornbread, to serve (see recipe) |
Tri tip is a delicious cut of beef but needs a bit of care when cooking as it is best served medium-rare and cooking times will vary depending on thickness of your piece. A meat thermometer is handy if you are not confident with the method of pushing the meat for springiness.
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Instructions
| 1. | Heat the oven to 120°C. |
| 2. | Drain the juice off the tomatoes, putting the juice in a dish. |
| 3. | Cut the tomatoes in half and place on a baking tray, cut-side up. |
| 4. | Top with slices of garlic, a drizzle of olive oil and a good sprinkle of salt. |
| 5. | Roast for 2 hours then roughly chop and refrigerate for up to 3 days. |
| 6. | In a dry frying pan, cook the cumin and coriander seeds for about 30 seconds until aromatic. |
| 7. | Place in a pestle and mortar and grind roughly. |
| 8. | In the same frying pan, toast the thyme leaves for about 2 minutes then add to the mortar and grind a little with the spices. |
| 9. | Add half of the spice-herb mix to the tomato juice (set the rest aside for the beans) along with the crushed garlic, 1 tablespoon vinegar and 3 tablespoons oil. |
| 10. | Add the steak and coat well. |
| 11. | Cover and refrigerate to marinate for at least 12 hours (or up to 24 hours), turning a few times. |
| 12. | To make the pickling liquid, put the rock salt, sugar and the remaining vinegar in a saucepan with 1 cup water and heat to dissolve the sugar and salt. Cool. |
| 13. | Separate and wash the lettuce leaves. Tear the leaves into long strips, discarding the thicker stem part. |
| 14. | Place in large bowl with the celery seeds and chilli and pour over the pickling liquid. |
| 15. | Use your hands to mix the lettuce well with the liquid. |
| 16. | Let sit for at least 30 minutes at room temperature (though it’s best covered and refrigerated overnight, mixing occasionally). Store in the refrigerator. |
| 17. | Remove meat from the fridge at least 30 minutes before cooking and remove from the marinade, scraping off the excess. |
| 18. | Heat the remaining olive oil in a frying pan and cook the onion for 10 minutes until soft and just browning. |
| 19. | Add the remaining spice-herb mix, beef marinade and stock and bring to the boil. |
| 20. | Add the beans and heat through, mashing with a fork as they heat to make a purée. |
| 21. | Just before serving, stir through the lime juice and any meat juices. |
| 22. | Heat the oven to 200°C fanbake and a pan to very hot. Sprinkle the beef with salt. |
| 23. | Cook in the pan for about 3 minutes on one side then sear the two edges for about 30 seconds each. |
| 24. | Turn onto the unseared side, put in the oven and cook for about 15–20 minutes for medium-rare –it will be firm on the outside but soft and springy to touch. |
| 25. | Transfer to a plate, cover with foil and rest in a warm place for 10 minutes. |
| 26. | Slice finely across the grain and serve with the beans, tomatoes, lettuce and cornbread. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles