Here’s my first food post!
I went to Trader Joe’s the other day because I was craving the mochi ice cream that they sell and ended up picking up some other food as well, including some tri-tip. It’s not commonly found in other stores, but as a native Californian, it’s an important part of my diet! So it turns out my first post will be a “meat and potatoes” post, but at least I’m adding some vegetables in!
I included food weights (based on my kitchen scale) for those who want to match to the estimated nutrition facts, but obviously adjust as you see fit.
First, set the sous vide immersion circulator to 132°F for medium rare. I weighed 5 oz for this meal (I tried for around 4 oz, and figured it was close enough). First, I trimmed off excess fat as well as the silver skin (connective tissue) from the meat because seasoning won’t penetrate it and it doesn’t dissolve when cooking.
I then seasoned it with BBQ rub (I usually use kosher salt, but I felt like changing things up a little this time). After the water hit the right temperature (indicated by a beep), I put the meat in a sandwich-sized Ziploc bag, slowly lowered it into the bath to push all the water out, and sealed the bag. I have yet to purchase a food vacuum, but that’s on my list!
Let the meat cook for at least 2 hours.
*Note: if you don’t have a sous vide tool, I’ve found this recipe is great for a stovetop/oven method (scroll to the bottom of the recipe): Oven Roasted Tri-Tip
Roasted Potatoes with Herb Butter
This is the first time I’ve salt-crusted my potatoes, and I’m definitely a convert – it enhances the crispiness and the flavor. I used petite red potatoes, but I can’t comment on whether this is the best kind (but my brother said they are, so I believe him! I’ll report back later if I try a different kind).
I washed the potatoes, put them in a pot, and covered with water. I then poured 1/4 cup of salt into the pot. I’ve read that you should use A LOT of salt, but I think I’ll use less next time…as well as a smaller pot that’s more proportional the number of potatoes. I covered the pot until the water started boiling and then removed the lid until there was no more water (Note: I didn’t time it, but this process took a while). The pot (and the potatoes!) will be crusted with a layer of salt. It looks weird.
After removing the potatoes from the pot, I brushed off some of the salt (depends on your desired level of saltiness), and cut them into quarters because I like how the insides get browned when you roast them.
For the herb butter, I used 4 oz. of grass-fed butter and put it in the food processor with a clove of garlic and bunch of sage leaves, rosemary (taken off the stalk), thyme (taken off the stalk – this one is a little annoying), and roughly chopped chives. I didn’t measure the herbs since you can put as much or as little as you’d like.
After the butter was combined, I melted 1 tbsp of the herb butter in the microwave and tossed the potatoes in it. I roasted it with the broccoli at 400°F for 20 minutes.
I pretty much only eat my broccoli roasted nowadays. I love the crispiness and flavor, but do wish it was less messy to prep. I cut off the stalk of the broccoli (or you can also buy broccoli crowns) and slice the florets in half length-wise. I tossed them in 1 tbsp of olive oil to get a slight coat and lay them flat-side down on a cooking sheet with aluminum foil sprayed with cooking spray.
I roasted them with the broccoli at 400°F for 20 minutes.
Tri-Tip with Roasted Potatoes in Herb Butter & Roasted Broccoli
Kitchen Tools Used (substitutes noted)
- Sous Vide Immersion Circulator (substitute: cast iron pan, oven)
- Food processor (substitute: mix by hand)
- 5 oz. boneless beef tri-tip roast (available at Trader Joe’s)
- Seasoning (whatever you like: salt, pepper, BBQ rub, etc.)
- 6.5 oz. petite red potatoes
- Kosher salt
Herb Butter (makes 4 servings, store extra for later recipes)
- 4 tbsp. salted butter
- Fresh sage
- Fresh chives
- Fresh thyme
- Fresh rosemary
- 2 cloves garlic
- 4.3 oz. raw broccoli
- 1 tbsp. olive oil
- Set sous vide immersion circulator to 132°F
- Place trimmed (see details in description above) and seasoned tri-tip in water bath using immersion method or in vacuum sealed bag for about 2-3 hours
- See description above for alternate cooking method if you don’t have a sous vide tool
- About 1 hour (depending how fast you prep) before tri-tip is ready, preheat oven to 400°F
- Wash potatoes and place in pot. Cover with water and pour salt into pot. Cover with lid and bring to boil. Once boiling, remove lid and boil until no water remains
- While potatoes are cooking, cut broccoli in half length-wise and toss in olive oil. Place flat side down on greased (with cooking spray) baking sheet
- Once potatoes are boiled, remove from pot, and brush off any salt if desired
- Melt 1 tbsp of herb butter and toss potatoes in it. Place on baking sheet with broccoli and bake both at 400°F for 20 minutes
- Remove tri-tip from water bath and slice into thin slices
- Optional: Sear in cast iron pan for 2 minutes on each side to get a little crust and sear flavor
- Nom nom nom!
Estimated Nutritional Information (taken from food packages and MyFitnessPal)
Total: ~451 calories
Tri-Tip (5 oz): 175 calories; 6.2g fat; 81.2mg cholesterol; 81.2mg sodium; 30g protein
Roasted Potatoes (6.5 oz): 135 calories; 0g fat; 31.9g carbs; 2.5g fiber; 1.2g sugar; 3.7g protein
Herb Butter (1 tbsp): 100 calories; 11g fat; 30mg cholesterol; 100mg sodium
Roasted Broccoli (4.3 oz): 41 calories; 0.5g fat; 40.2mg sodium; 385.2mg potassium; 8.1g carbs; 3.2g fiber; 2.1g sugar; 3.4g protein