This week's Wild Idea Buffalo Recipe of the Week is a Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad. Made with the always delicious Wild Idea Buffalo Tri-Tip Roast. You can find this recipe and purchase the Wild Idea Buffalo Tri-Tip Roast all at the Wild Idea Buffalo website! http://wildideabuffalo.com/
Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad
The Tri-Tip cut is a favorite of chefs. The meat is flavorful and the marinating makes this cut butter knife tender. The natural nuttiness of Bulgur Wheat salad makes for a nice accompaniment. *Other steak cuts would work for this dish too, such as Wild Idea Flank Steaks, Flat Irons or Sirloins.
Steak, Marinade & Glaze:
1 – 1 lb. Wild Idea Buffalo Tri-Tip Roast
2 – tablespoons soy
2 – cloves garlic
2 – tablespoons brown sugar
2 – tablespoon jerk seasoning, see below OR store-bought spice can be used as substitute.
¼ – cup orange marmalade
* Prepare Jerk seasonings, and store in a container until needed. *Spice mix will keep for months.
1 -Rinse Tri-Tip and pat dry. Place roast in a plastic bag or glass dish.
2 - In a blender, mix pineapple juice, soy sauce, garlic, brown sugar and jerk seasoning together, and flash process. Pour half of the marinade over the steak, and massage into the steak. Cover and rest for 2 to 8 hours. Set aside or refrigerate remaining marinade for glaze until ready to use.
1 - Preheat oven to 450°. In a cast iron or heavy ovenproof skillet, over medium high heat, heat the pan. Shake excess marinade off roast and place in hot pan. Rotate roast four times, searing each turn for one minute. Place seared roast in preheated oven and roast for 6 minutes. Remove roast from oven and place on a cutting board, cover with foil and rest for 5 minutes before cutting.
2 - While roast is cooking, place remaining marinade in a saucepan and bring to a boil. Reduce heat medium low and allow sauce to thicken slightly. Whisk in orange marmalade and again bring to a boil, stirring occassionally. Reduce heat to low, until ready to serve.
3 - Slice steak, serve with bulgur wheat salad and drizzle with orange glaze.
6 ½ tsp. Onion Powder
3 ½ tsp. Salt
2 tsp. Brown Sugar
¾ tsp. Nutmeg
¾ tsp. Crushed Red Pepper
¾ tsp. Ginger
¾ tsp. Cayenne Pepper
½ tsp. Black Pepper
½ tsp. anise
½ tsp. Cinnamon
Preparation: Mix all ingredients together and incorporate thoroughly. Store in a container or plastic bag.
Bulgur Wheat Salad
½ – cup bulgur wheat
½ – cup water
1 – tablespoon olive oil
½ – of two colored bell peppers, finely diced
2 – green onions, finely slivered
2 – tablespoons cilantro, finely diced
1 - Place bulgur wheat and water in bowl, cover and let rest for 1 hour.
2 - In pan over medium high heat, heat oil and sauté vegetables for 3 minutes.
3 - Add softened bulgur wheat to vegetables and toss together to mix and heat.
4 - Set aside, until ready to serve. Can be made ahead and flash reheated or served at room temperature.