Tri Tip Roast with Kumquat and Red Onion Salad
Following are two recipes for Kumquats from our friend Luisa Ormonde. Luisa is a private chef and caterer based in San Carlos and we absolutely getting recipes from her that help showcase our produce, meats (at RWC only) and specialty foods. All the produce in this recipe makes this dish burst with fresh flavor. Enjoy!
- 2 pounds grass-fed Tri Tip Roast (Marin Sun Farms)
- Kumquat, Green Peppercorn and Garlic Paste (recipe follows)
- 2 TBL Sigona’s Fresh Press Extra Virgin Olive Oil
- 1/2 a fresh Cara Cara or navel orange, juiced
- Salt and freshly ground pepper
- 1 large bunch mâche lettuce
- 1 cup fresh kumquats, thinly sliced and seeded
- 1/2 a red onion, thinly sliced red onion
- 1/4 cup cilantro leaves
- Set the Tri Tip in a large, shallow glass or ceramic baking dish. Add the Kumquat, Green Peppercorn and Garlic Paste and rub it all over both sides of the flank steak. Cover the baking dish with plastic wrap and refrigerate the steak for at least 2 hours or overnight. Let the roast return to room temperature before grilling.
- Scrape the paste off the steak, *if desired, then grill or broil** the roast, turning once, until browned, about 12 minutes for medium rare. (**If broiling, position the shelf 8 inches from the heat. Broil the roast for about 5 minutes on each side, then set the oven to 375 and bake for about 16 minutes to reach desired doneness.) *NOTE: If the steak is cooked with the paste on, some of it may fall off when the steak is turned. Let the Tri Tip roast rest for 10 minutes.
- In a large bowl, combine the olive oil with the orange juice. Season with salt and pepper and then whisk until the salt dissolves. Add the greens, kumquats and red onion and toss well, then transfer the salad to dinner plates.
- Using a sharp knife, thinly slice the Tri Tip roast on the diagonally, across the grain. Arrange the slices on the salads. Garnish the plates with the cilantro leaves and serve the steak immediately.
Make Ahead Tip: The cooked steak can be refrigerated overnight. Bring to room temperature before serving.
Kumquat, Green Peppercorn and Garlic Paste
This flavorful paste can be used to marinate fish, poultry, pork or beef.
- 1/2 cup coarsely chopped fresh kumquats (2 1/2 ounces)
- 2 TBL Sigona’s Traditional Balsamic
- 2 TBL soy sauce
- 1 TBL light brown sugar
- 1 TBL honey
- 1 TBL green peppercorns in brine, drained and coarsely crushed
- 1/2 TBL black peppercorns, cracked
- 1 TBL minced garlic
- 3/4 tsp coarse sea salt
- 2 TBL finely chopped scallions
- 2 TBL chopped cilantro
- 1/2 TBL Sigona’s Fresh Press Extra Virgin olive Oil
- In a food processor, pulse the kumquats until finely chopped; do not puree. Transfer the kumquats to a small saucepan and add the balsamic vinegar, soy sauce, light brown sugar and honey. Cook over moderate heat, stirring often, until the mixture reduces to a thick paste, 4 to 5 minutes. Transfer the paste to a bowl and let cool.
- In the processor, pulse the green and black peppercorns with the garlic and sea salt until the peppercorns are finely chopped. Do not puree the mixture. Add the scallions and cilantro to the processor and pulse to a coarse paste. Add the peppercorn mixture to the kumquat paste and stir in the olive oil until blended.
Make Ahead Tip: The paste can be refrigerated in a jar with a tight-fitting lid for up to 3 days.