Charred Sirloin Roll with Pickled Asparagus

Ingredients

Yield:

4 servings

• Ingredients

  • 3 tbsp canola oil, divided
  • 2 pkgs (100 g each) small chanterelle or shiitake mushrooms, stemmed
  • 3 green onions, cut thinly into 4 inch lengths
  • 1 small leek, white and light green part only, cut thinly into 4 inch lengths
  • 1/2 tsp each salt and pepper
  • 2 tbsp white wine vinegar
  • 1 small Bottom Sirloin Tri-tip Oven Roast (about 8 oz/250 g)
  • 200 g pickled asparagus, halved or blanched asparagus tips or sea asparagus
  • Nasturtium flowers (optional)
  • Maldon salt

• CHILI OIL

  • 1 red bell pepper, diced
  • 3 red thai chili peppers, stem removed
  • 1 1/2 cups canola oil

Preparation

Difficulty:

Medium

Time:

20 MinutesPrep Time

Total Time:

30 MinutesCook Time

1. Directions

   1. Chili Oil: Combine red and Thai chili peppers with oil in a small saucepan. Heat over very low heat for 2 hours. Let cool slightly; slowly drain through coffee filter set in fine mesh sieve. Let cool completely; pour into squeeze bottle. Set aside.
   2. Heat 2 tbsp of the canola oil in skillet over medium high heat; sauté mushrooms, onions, leek, half each of the salt and pepper for 5 minutes or until softened and slightly golden. Add vinegar and remove from heat.
   3. Heat a cast iron skillet over high heat; add remaining canola oil. Sprinkle Tri-tip with remaining salt and pepper. Sear both sides of beef well. Reduce heat and cook until digital thermometer reaches an internal temperature of 140˚F (60˚C), 25 to 30 minutes. Remove skillet from heat and let rest for 5 minutes.
   4. Cut sirloin into long strips and place a piece of asparagus, mushroom mixture and flowers (if using) on each strip. Roll up and place on large platter. Drizzle with Chili oil and sprinkle with Maldon salt to serve.