Bistecca California with peperonata, baked ricotta, and lemon from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 185) by Suzanne Goin and Teri Gelber

  • thyme
  • red wine vinegar
  • Show all ingredients...

  • EYB Comments

    Refrigerate spice-rubbed steak 4 hours or preferably overnight. Can substitute beef steaks of your choice for beef tri-tip.

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Notes about this recipe

  • Eat Your Books

    Refrigerate spice-rubbed steak 4 hours or preferably overnight. Can substitute beef steaks of your choice for beef tri-tip.

  • peaceoutdesign on December 17, 2021

    I cooked this Sous vide at 133F for 3 hours and then finished by searing. I should have cooked at 140F to get MR and not have to raise the temp by searing and then finishing in the oven. The marinade was very good but the black pepper was very coarsely ground which made some bites pretty spicy. Overall very good.

  • DKennedy on September 14, 2020

    Used this rub on two tri tip roasts for Rosh Hashanah. I marinated overnight and then seared both in a cast iron skillet. Then vacuum packed and froze until night before. Will defrost overnight and finish in a 425 degree oven til pink inside. As always, seasoning is spot on. I plan on serving with the peperonaata, baked ricotta and crusty bread made on day of.

  • fprincess on May 13, 2016

    A lot of interesting things about this cut of meat which originated in California here: http://barbecuebible.com/2014/06/13/12-things-know-tri-tip/

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