Tri-tip with Zhatar (Sumac) Rub and Pomegranate Glaze

Menu Part: 
Entree
Cuisine Type: 
Mediterranean
Serves: 
Four servings

This roast brings a bit of Mediterranean flair to the table with a sumac rub and pomegranate glaze.

Ingredients

2 tbsp. bottled pomegranate molasses juice
1 tsp. sugar
1 tsp. salt
1 tbsp. sumac powder
1 tsp. black pepper
2 lb. tri-tip roast
3 tbsp. unsalted butter
3 tbsp. finely chopped shallot (1 medium)
2 each juice of blood oranges

Steps

  1. Bring pomegranate molasses, blood orange juice, sugar and 1/4 teaspoon salt to a boil in a 1 1/2- to 2-quart saucepan over moderately high heat, then boil until reduced to about 1/3 cup, 20 to 30 minutes.
  2. Preheat oven.
  3. Meanwhile, stir together sumac, pepper and remaining 3/4 teaspoon salt. Cut tri-tip into pieces to fit large shallow baking pan and pat dry. Transfer steak to baking pan and sprinkle evenly with sumac mixture. Let stand 10 minutes.
  4. Roast at 450°F until dark brown then drop temperature to 200°F for 10 more minutes.
  5. Transfer roast and any pan juices to large plate and loosely cover with foil. Let stand 10 minutes.
  6. While roast rests, heat 1 tablespoon butter in a 10-inch heavy skillet over moderately high heat until foam subsides. Cook shallot, stirring occasionally, until golden, 3 to 5 minutes. Simmer until reduced to glaze, 2 to 3 minutes. Add meat juices from plate and bring to simmer. Whisk in pomegranate reduction and lemon juice.
  7. Remove from heat and whisk in remaining 2 tablespoons butter.
  8. Holding knife at 45-degree angle, thinly slice roast against the grain and serve with sauce.
Source: University of San Diego (San Diego)

More From FoodService Director

Industry News & Opinion

Denver Public Schools has begun posting cooking videos on its Facebook page in an effort to promote the scratch-made meals served in its cafeterias, Denverite reports.

The video tutorials are set up in a similar way to Buzzfeed’s Tasty videos, showing a pair of hands from above as they prepare a meal to background music. The Colorado district promotes the videos with the hashtag #DPSDelicious.

Read the full story via denverite.com .

Industry News & Opinion

Oregon State University will begin weighing waste in its food halls after receiving a $27,000 grant from the Oregon Department of Environmental Quality’s Materials Management program, the Gazette Times reports.

The school will use the money to install a computer-based system to help keep track of the waste .

Through the system, which includes a scale and a camera, staff will be able to weigh leftover food and take a photo of it before it’s discarded.

After reviewing the data collected, school officials say they may try to reduce portion sizes, alter purchases or...

Sponsored Content
Yuzu

From T. Marzetti® Foodservice.

If the current culinary interest in yuzu is any indication, today’s diners are seeking fresher flavors and cleaner eats. Yuzu, a bumpy, big-seeded citrus fruit, is turning up regularly as a tart and tangy ingredient in appetizers, salad dressings and marinades due to its nutritional benefits and tasty flavor.

Here’s how operators can combine seasonal ingredients such as yuzu with other clean label meal components for an easy way to bring health and flavor to the top of the menu.

Healthy and delicious

It’s no secret that diners want...

Industry News & Opinion

The foodservice program at Lee Public Schools in Lee, Mass., has ended its 2017 fiscal year with a $21,560 surplus, The Berkshire Eagle reports.

The surplus marks a large jump over 2015, when the program closed out the fiscal year with a $10,000 deficit.

Food Service Director Lorrie Goodfellow says the surplus is due to expanding breakfast , buying quality food at lower prices and cutting back on food waste.

"We've increased sales, especially at breakfast, where sales are up 39%. Lunch participation is up about 1%,” Goodfellow said.

Breakfast at the district...

FSD Resources