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

Menu Part: 
Cuisine Type: 
Four servings

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


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


  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)

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