Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad
Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad
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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. Enjoy! Note: Other steak cuts would work for this dish too, such as Flat Iron or Sirloins.
Ingredients
-
1 – pound Wild Idea Buffalo Tri-Tip Roast or Flat Iron or Sirloins
- 3/4 – cup pineapple juice
- 2 – tablespoons soy
- 2 – cloves garlic
- 2 – tablespoons brown sugar
-
2 – tablespoon Jill’s Jerk Seasoning, or 2 Tb. Jerk Seasoning ingredients listed below, or other store-bought
- ¼ – cup orange marmalade
- 6 – ½ tsp. Onion Powder
- 3 – ½ tsp. Salt
- 2 – teaspoon brown Sugar
- ¾ – teaspoon nutmeg
- ¾ – teaspoon crushed red pepper
- ¾ – teaspoon ginger
- ¾ – teaspoon cayenne pepper
- ½ – teaspoon black pepper
- ½ – teaspoon anise
- ½ – teaspoon cinnamon
- 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 - teaspoon each salt & pepper, or to taste
Steak, Marinade & Glaze: Ingredients (Serves 4):
Jerk Seasoning Ingredients:
Bulgar Wheat Salad Ingredients:
Directions
Preparations:
Mix jerk seasonings together and store in a container until needed (spice mix will keep for months).
Rinse Tri-Tip and pat dry. Place roast in a glass dish or plastic bag.
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 marinade for 2 to 24 hours. *If marinating for longer then 2 hours, refrigerate during marinating process after the first two hours and remove from the refrigerator two hours before cooking, to allow it to rest at room temperature. Refrigerate the remaining marinade for the glaze until ready to use.
When ready to cook, preheat oven to 450°.
Heat a cast iron or heavy ovenproof skillet, over medium high heat to heat the pan.
Shake excess marinade off the tri-tip bison roast and place it in the hot pan. Rotate the roast four times, searing each side for one minute. Place seared roast in preheated oven and roast for 6 minutes.
Remove roast from oven and place it on a cutting board. Cover with foil and allow it to rest for 5 to 10 minutes before cutting.
While roast is cooking, place remaining marinade in a saucepan and bring to a boil. Reduce the heat to medium low and allow sauce to thicken slightly.
Whisk in the orange marmalade and again bring to a boil, stirring occasionally. Reduce heat to low until ready to serve.
To plate, slice the bison tri-tip, and drizzle of the orange glaze. Accompany with the bulgur wheat salad.
Jerk Seasoning Preparations:
Mix all ingredients together and incorporate thoroughly. Store in a sealed container.
Bulgar Wheat Salad Preparations:
Place bulgur wheat and water in bowl, cover and let rest for 1 hour.
In pan over medium high heat, heat oil and sauté the peppers and the onions for 3 minutes.
Add softened bulgur wheat to vegetables and toss together to mix and heat through.
Stirr in the cilantro and season to taste with salt & pepper.
Set aside, until ready to serve. Can be made ahead and flash reheated or served at room temperature.
Recipe Note
This recipe is super quick to come together if using my ready to use seasonings. The flavors compliment the grass-fed goodness of the bison meat too! Shop all products here.
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I made this tri-tip roast recipe, but left out the marmalade (too sweet for my taste). It was absolutely delicious! Very tasty cut of bison and the sauce was sweet and tangy. I would never have thought of combing a teriyaki-type sauce with jerk seasoning – what a delicious surprise.