Pre-Seasoned Tri-Tip Beef Roast with Fresh Herbs An oven-ready roast Infused with garlic, scallions, and thyme Wagyu
Heritage breeds have more marbling resulting in more tender and juicy meat
The Tri-Tip is one of your butcher’s best kept secrets: cut from the bottom of the sirloin but marbled like the most delicate hanger steak, this cut boasts a supreme, toothsome texture and a flavor profile that explodes with the herbs, love, and magic provided by Antonio Fiasche from ’Nduja Artisans. The Wagyu is one of the juiciest, most marbled breeds available anywhere.
Although Calabria is at the very heart of Antonio’s artistry, the alchemy he has created with garlic, scallions, and thyme gives this often-overlooked cut an Asian flair that puts it in a class of its own. The tri-tip has been lovingly smothered with these herbs and we can guarantee every bite delivers on its promise of bold, uncompromising flavor. It comes ready to rock, just sear it and finish it in the oven for about thirty minutes.
To prepare: Let the roast come to room temperature. In a cast iron skillet, sear the tri-tip on all sides with canola oil over medium-high heat until it is evenly browned. Roast in a 375ºF oven until it reaches an internal temperature of 130ºF, about 30 minutes. Make sure to check the internal temperature every fifteen minutes, as the roast may cook quickly.
Antonio Fiasche of Nduja Artisans is a fifth generation curemaster whose family has run Ristorante Agostino in Chicago for over thirty years, without straying far from their Calabrian roots. Everything Antonio creates is based on the best quality ingredients. Producing charcuterie and other hand-crafted delights with old-school techniques requires one more ingredient — time — and nothing Antonio creates is ever rushed.
Tony is America’s great ambassador to Calabrian tradition, and can often be found at food fairs and festivals, sharing samples of his artistry with adventurous eaters who are always blown away by the intense flavors of his hand-crafted charcuterie, especially his signature ‘nduja, the spicy, spreadable salumi that has become a star as a stand-alone snack, and as an ingredient to heat up pastas and pizzas. For all of his hard work Tony has won numerous awards, including the the Charcuterie Masters Grand Champion in 2016 for his outstanding finocchiona.