Ultimate Beef Tri-Tip & Sesame Potatoes
with Zingy Pea Pod Slaw & Teriyaki Sauce
- Sesame
- Soy
- Wheat
- Gluten
- Eggs
- Milk
- Almond
- Cashew
- Fish
- Eggs
- May contain traces of allergens
- Brazil nut
- Gluten
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Bring on those balmy sunset vibes with juicy grilled beef tri-tip drizzled in a sweet and sticky teriyaki sauce. Paired with golden sesame potatoes and a crisp, zingy pea pod slaw to balance every bite, this effortless feast brings pure alfresco restaurant vibes straight to your outdoor table.
Ingredients
1
Cucumber
1 packet
Ginger Paste
1 packet
Japanese Dressing
(Contains: Sesame, Soy, Wheat, Gluten May be present: Milk, Almond, Cashew, Fish, Eggs)
2
Potato
300 g
Beef Tri-Tip
2
Red Radish
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
1 packet
Teriyaki Sauce
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Shredded Wombok
1
Spring Onion
1 packet
Pea Pods
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Preheat BBQ to
high heat. Preheat oven to 220°C/200°C fan-forced.
In a medium bowl, combine beef tri-tip, a drizzle of
olive oil and a pinch of salt and pepper.
• When BBQ is hot, sear beef until browned all over,
1 minute on all sides, then grill beef for
15-20 minutes, turning occasionally, for medium, or
until cooked to your liking. Transfer to a plate to rest
for 5 minutes.
TIP: The beef will keep cooking as it rests!
No BBQ? In a large frying pan, heat a drizzle of olive oil
over high heat. Sear beef tri-tip until browned, 1 minute
on all sides. Transfer to a lined oven tray and roast for
15-20 minutes (for a 300g piece), 17-22 minutes (for a
450g piece) or 18-23 minutes (for a 600g piece) for
medium-rare or until cooked to your liking. Remove
from oven and cover with foil to rest for 10 minutes.
• Meanwhile, cut potato into bite-sized chunks
• Place on a lined oven tray. Drizzle with olive oil,
sprinkle over sesame seeds and season with salt.
Toss to coat.
• Roast potato until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the potato
between two trays.
• While the potato is roasting, thinly slice cucumber
(see ingredients) into rounds.
• Thinly slice red radish and spring onion.
• Trim pea pods and thinly slice lengthways.
• In a large bowl, combine sesame dressing and
Japanese-style dressing.
• Add shredded wombok, radish, pea pods and
cucumber. Toss to combine. Season to taste with
salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Cook ginger paste until fragrant, 1 minute.
• Stir in teriyaki sauce and any beef resting juices
until combined, 1 minute.
• Very thinly slice beef.
• Divide ultimate beef tri-tip, sesame potatoes and
zingy pea pod slaw between plates.
• Drizzle teriyaki sauce over beef and sprinkle over
spring onion to serve. Enjoy!
