Tri-tip is a great flavoured, reasonably-priced cut of meat, which so many people don’t know about. It comes from the bottom of the sirloin and is fantastic with wraps and Tio Pablos crispy tostadas. This recipe includes a cheat’s guacamole that uses sour cream making a great fluffy mayo-like topping!
Heat oven to 200ÆC. Bring tri-tip steak to room temperature, rub in the olive oil, season with salt and pepper and rub in 1-2 tablespoons of the taco seasoning.
Heat an oven-proof fry pan on stove top, place the tritip in the pan. Sear for 3 mins then turn over and cook on the other side for 2 more mins. Transfer the meat to the oven (you may need to transfer to an oven-safe dish if your fry pan is not oven-safe) and roast for a further 12 mins or until cooked to your liking. The cook time will depend on the size of the cut of tri-tip.
Remove from oven and allow to rest 10 mins before slicing very thinly. While tri-tip is in the oven, make the guacamole and prepare the other ingredients to serve using the recipe below.
For the easy guacamole, place the crushed garlic and avocados in a bowl and smash together with a fork. Then add lime juice, chilli flakes and sour cream in the bowl and whip together with a spatula, season with pepper and transfer to a serving bowl.
Thinly cut the tri-tip across the grain (almost shaved) and place on a serving platter.
To make the tostadas:
Spread a couple of tablespoons of guacamole on top of a tostada, top with sliced lettuce, meat, sliced tomatoes and a dollop of salsa. Finally, top with fresh coriander.
4 tablespoons Culley’s Taco Seasoning
800g of premium tri-tip steak
2 teaspoons olive oil
1 pack Tio Pablo Tostadas (glutenfree)
1 x Tio Pablo Salsa Ranchera
4 x tomatoes, sliced
1 x cos lettuce, finely sliced
1 bunch coriander, roughly chopped
1 pottle Lewis Road sour cream
1 -2 avocados, stone and skin removed, then mashed
1 clove garlic, crushed
Juice of two limes
1/2 teaspoon chilli flakes