On Saturday we found a great cut of Tri Tip with some late summer farmers market vegetables and newly arrived green beans. As we walked through the market we realized we were witnessing the bittersweet departure of summer and the coming of fall. We picked up a handful of bumper crop green beans from Paradise Produce as well as some Patty Pan squash, purple potatoes, green beans,baby kale & frisee. Triple L Ranch had a beautiful cut of Tri-Tip beef and we grabbed that too. This recipe may seem a bit long but every step is pretty easy, and it captures the moment of the season perfectly with fresh farmers market vegetables paired with local beef.
Pan Seared Beef Tri Tip with Farmers Market Vegetables of Purple Potatoes, Green Beans, Squash and Bitter Greens with Honey – Cider Vinaigrette
2lbs Tri-Tip beef
1/4 lb Green Beans, with tips trimmed
1/4 lb Patty Pan squash, cut into quarters
1lbs purple potatoes
4oz baby kale
2 tbl grapeseed oil
2 tsp sea salt, plus a pinch or 2
1 tsp paprika
1 tsp garlic powder
1 tsp fresh ground black pepper, plus more for the greens
Pre-heat the oven to 350F. Heat a cast iron skillet over medium-high heat. Season the Tri-Tip with 1 tsp sea salt, paprika, garlic powder and black pepper. Drizzle over 1 t/l grapeseed oil and rub the spices into the beef. Sear the Tri-tip in the cast iron skillet for 2-3 minutes until a nice crust forms. Turn the Tri-Tip over, add the potatoes and then put the skillet in the oven. Roast for 4-5 minutes or until an instal-read thermometer reads 150F. Remove the beef to a platter to rest, and return the skillet with the potatoes to the oven and continue to cook until cooked through, about 10 minutes, while you prepare the other vegetables. Bring a 3 quart pot of water to a boil, add 1 tsp sea salt and then the green beans, boil for 3 minutes. While the green beans are boiling heat a sauté pan over medium heat and when hot add 1 tbl of grapeseed oil and the squash and sauté for 2-3 minutes. When the green beans are tender remove with tongs and add them to the sauté pan with the squash. Season with a pinch of sea salt and cook for 2 minutes, allowing the veggies to brown a little. When cooked through remove to a platter and reserve. Add the potatoes to the platter when ready. While the beef is resting toss the baby kale and the frisee with the vinaigrette and a little sea salt and fresh pepper. Then add to the platter. After the beef has rested long enough to relax, remove to a cutting board and cut into 1/4 inch slices, then layout onto the platter, then serve warm. Enjoy!
For the vinaigrette-
1 tbl honey, from Johnson’s Honey Farm
1 tbl olive oil
1 tbl apple cider vinegar
pinch of sea salt
a few grinds of fresh black pepper
In a small Mason jar combine all of the ingredients, close the top and shake vigorously . This will keep covered in the fridge for 2 weeks.
Chef Michael Martin
South Fork Catering Co.