Toast the cumin and coriander seeds, the dried chiles, the fenugreek, fennel seeds and the allspice berries in a dry skillet until aromatic and lightly browned. Transfer to a spice grinder and process until fine. Add the cinnamon, oregano, ginger and salt.
Season the beef with your Moroccan rub. Mash the seasoning well in to the meat liberally. Place the tri-tip on a roasting rack. Cook at 375 degrees, preferably in a convection oven. Check Temp and remove at 140F. for medium rare. Let beef rest for 20 minutes. Slice across the grain and serve with yogurt mint sauce.
YOGURT MINT SAUCE:
Finely chop the mint leaves. Mix all ingredients together. Tast and adjust.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (184g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 114 (40%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 90.2mg||28 %|
|Sodium 136.1mg||5 %|
|Potassium 630mg||17 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 3.2g|
|Protein 37g||53 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 285
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