Jul’s Best Aram Sandwiches
Explore different flavor combinations and vote on your favorite! That’s a Hye Roller Challenge.
Mark Arax’s Original Lamb Tri-Tip
NYT Cooking columnist Mark Bittman made this recipe famous! Here you will find the original recipe using lamb tri-trip sirloin. If you are able to source this cut of meat, ask your butcher to leave it untrimmed so you can enjoy the full effect!
Mark Arax’s Original Lamb Tri-Tip
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Yield:
6-8 servings
Prep time:
Marinate overnight (12 hours)
Cook time:
30 minutes
Total time:
10 minutes
INGREDIENTS
| 2 | lamb tri-tip steaks, approximately 1 lb. each |
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| ½ | tsp. kosher salt |
| ½ | tsp. freshly ground pepper |
| ½ | tsp. garlic powder |
| ½ | cup fresh rosemary, removed from stems |
| ½ | cup balsamic vinegar |
| 1 | cup olive oil |
EQUIPMENT
- Outdoor grill
- Glass Pyrex dish
- Fork or whisk
INSTRUCTIONS
| 1. | Place the steaks in a non-reactive glass dish. |
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| 2. | Rub each steak with the salt, pepper, and garlic powder. |
| 3. | In a bowl, mix the vinegar and oil, using a fork or whisk to emulsify |
| 4. | Add the rosemary to the marinade and mix |
| 5. | Pour the marinade over the meat |
| 6. | Cover and let sit overnight |
| 7. | The next day, bring the meat to room temperature before grilling. |
| 8. | Grill to your desired temperature. |
| 9. | Let your meat rest for about 10 minutes before slicing. |
NOTES
| 1. | As mentioned in step 2, my grandma taught me to boil the coffee twice to achieve foam. In her day and circles, the ability to make foam was considered a favorable trait in prospective brides. Therefore, as a young women serving guests, she worked hard to create enough foam to extend to every cup. When I discussed this with Zee during our apprenticeship, she said foam was seen as a sign of laziness and only boiled her coffee once. I cannot account for these differences, but it would be great if someone in our community could! |
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