Harissa-Marinated Tri-Tip Roast


*2 teaspoon sherry

*1 Tbsp kosher salt

*Heaping 1/4 tsp freshly ground black pepper

*1/4 cup Flying Olive’s Harissa Extra Virgin Olive Oil

*3 medium garlic cloves, minced

*1 (2-pound) beef tri-tip roast or cap steaks


In a small bowl, stir together sherry, salt, pepper, Harissa Extra Virgin Olive Oil, and garlic until well blended. Place tri-tip roast or steak into a zip lock bag. Pour marinade over the tri-tip, flipping and massaging the bag to coat it well. Allow to marinate in the refrigerator 8 to 12 hours.

Remove tri-tip from the refrigerator and let sit at room temperature for 30 minutes. Heat a grill on high. Place the tri-tip on the

grill and sear tri-tip for about 2 minutes per side or until nicely browned. Lower heat and cook until desired doneness is reached

Remove tri-tip from the grill and cover loosely with foil. Let rest 15 minutes before carving. Slice across the grain and serve.

Submitted by Barb L.