Sweet & Spicy 1855 Black Angus Tri-Tip Roast with Garlic Mashed Potatoes and Zucchini

Sweet & Spicy 1855 Black Angus Tri-Tip Roast with Garlic Mashed Potatoes and Zucchini

Makes 2-3 Servings

Ingredients

11855 Black Angus tri-tip roast 1 ¾ - 2 lbs
¼ cupsoy sauce
¼ cupmolasses 1-2 tbsp. Harissa or Sriracha (available in most specialty stores)
as neededfresh milled black pepper
1minced peel of half a preserved lemon (optional)
3 lbs.boiling potatoes, washed, peeled
1 ½ - 2 cupshalf & half
¼ lb./8 tbsp.butter
as neededsalt and fresh milled black pepper
1 headgarlic
1 lb./3-4 mediumzucchini, washed, cut into coarse cubes
¼ lb.slab bacon, cut into small cubes
1 tbsp.fresh thyme, chopped with a few whole sprigs for garnish
2cloves garlic, minced
2-3 oz.extra virgin olive oil
1juice of half of one lemon
as neededsalt, crushed red pepper
½bell pepper - red, yellow or orange, small dice (optional)

Instructions

Preheat oven to 375 degrees F. Combine the soy, molasses and whichever hot condiment using and a ¼ tsp. black pepper. Mix well, and coat the tri-tip in this marinade for 30 minutes. Sear the tri-tip on all sides quickly in a heavy casserole over medium high heat with 2 oz. olive oil. It should have a slightly charred appearance. Place on rack in roasting pan in the oven to finish to desired temperature, 115-120 degrees F for rare, 120-125 degrees F for medium-rare, 125-130 degrees F for medium. Will take about 30 minutes. Tent with foil, and allow to rest.

Meanwhile, put the potatoes to boil in simmering, salted water. Put half & half on stove in saucepot to come to boil. Wrap garlic head in foil and roast in oven 30-40 minutes until soft and fragrant. When potatoes are tender drain them. Mash coarsely with hand-masher, and add remaining ingredients including garlic cloves squeezed from the head. Hold warm. Put bacon in a large skillet, and render crisp on stove over low-medium heat. When done, add garlic and zucchini to the pan. When zucchini is just starting to take color but is still crisp-tender, add chopped thyme and sprigs to the pan. Toss well, season salt and crushed red pepper. Finish with the lemon juice. Slice tri-tip across the grain thinly, and serve with both accompaniments.