Matangi Tri-Tip with Summer Fruits & Feta Salad
Photography Charlotte Anderson.
BROUGHT TO YOU BY Matangi
Serves: 4
INGREDIENTS
1 Matangi Tri-tip (approx. 1.2kg)
2 Red onions, peeled, cut into segments, oven roasted with olive oil, salt flakes and freshly ground pepper
1 Punnet baby mixed tomatoes
2-3 Ripe nectarines, sliced (or other seasonal fruit)
1 Bag spinach, mixed salad greens or rocket
Handful of mint, coarsely chopped
150g Feta cheese or Goats’ cheese, crumbled
Salt flakes and black pepper, freshly ground
Dressing
3 Tablespoons extra-virgin olive oil
Juice of 1 lemon
1 Teaspoon honey
Salt flakes and black pepper, freshly ground
METHOD
Assemble salad ingredients and combine gently together.
Whisk dressing ingredients together. Dress salad, prior to serving.
Cook Matangi Tri-tip: The Tri-tip is a triangular cut that comes with a nice fat cap. Its shape means that the tips will cook to more well done, while the centre stays rare/medium-rare. Ideally season your Tri-tip with sea salt flakes the day before cooking. Alternatively take it out of the fridge one-hour prior to cooking and salt it.
Reverse searing your Tri-tip will provide the best results. Score the fat cap with a sharp knife but try not to cut all the way through the fat. Pre-heat your oven to 120°C.
When the internal temperature reaches 40-43°C take it out of the oven and let it rest for 10 minutes covered with foil. Baste with olive oil or clarified butter and then finish by searing on a hot grill or skillet.
To Serve: Carve Tri Tip across the grain, slicing thinly. Serve with salad accompaniment.
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