Harissa-Marinated Tri-Tip Roast Recipe

• 1/4 cup harissa paste
• 1 teaspoon sherry vinegar
• 1 tablespoon kosher salt
• Heaping 1/4 teaspoon freshly ground black pepper
• 1/4 cup plus 1 tablespoon olive oil
• 3 medium garlic cloves, minced
• 1 (2-pound) beef tri-tip roast

1. In a nonreactive bowl, stir together harissa, vinegar, salt, pepper, 1/4 cup of the olive oil, and garlic until well blended.
2. Rub marinade all over tri-tip, coating it well.
3. Place tri-tip in a nonreactive dish and cover with plastic wrap or put the roast in a large resealable plastic bag.
4. Allow to marinate in the refrigerator 8 to 12 hours.
5. Heat the oven to 375 degrees F and arrange a rack in the middle.
6. Remove tri-tip from the refrigerator and let sit at room temperature for 30 minutes.
7. Heat remaining 1 tablespoon olive oil in a large ovenproof frying pan over medium-high heat.
8. Sear tri-tip for about 2 minutes per side or until nicely browned.
9. Place the frying pan in the oven and roast tri-tip until it reaches an internal temperature of 125 degrees F for medium rare, about 20 to 22 minutes.
10. Remove tri-tip from the oven and cover loosely with foil.
11. Let rest 15 minutes before carving.
12. Slice across the grain and serve.

harissa paste, sherry vinegar, kosher salt, freshly ground black pepper, olive oil, garlic, beef tri

Taken from www.chowhound.com/recipes/harissa-marinated-tri-tip-roast-10774 (may not work)