Matangi Tri-Tip with Summer Fruits & Feta Salad
Photography Charlotte Anderson.
BROUGHT TO YOU BY Matangi
Serves: 4
INGREDIENTS
1 Matangi Tri-tip (approx. 1.2kg)
2 Red onions, peeled, cut into segments, oven roasted with olive oil, salt flakes and freshly ground pepper
1 Punnet baby mixed tomatoes
2-3 Ripe nectarines, sliced (or other seasonal fruit)
1 Bag spinach, mixed salad greens or rocket
Handful of mint, coarsely chopped
150g Feta cheese or Goats’ cheese, crumbled
Salt flakes and black pepper, freshly ground
Dressing
3 Tablespoons extra-virgin olive oil
Juice of 1 lemon
1 Teaspoon honey
Salt flakes and black pepper, freshly ground
METHOD
Assemble salad ingredients and combine gently together.
Whisk dressing ingredients together. Dress salad, prior to serving.
Cook Matangi Tri-tip: The Tri-tip is a triangular cut that comes with a nice fat cap. Its shape means that the tips will cook to more well done, while the centre stays rare/medium-rare. Ideally season your Tri-tip with sea salt flakes the day before cooking. Alternatively take it out of the fridge one-hour prior to cooking and salt it.
Reverse searing your Tri-tip will provide the best results. Score the fat cap with a sharp knife but try not to cut all the way through the fat. Pre-heat your oven to 120°C.
When the internal temperature reaches 40-43°C take it out of the oven and let it rest for 10 minutes covered with foil. Baste with olive oil or clarified butter and then finish by searing on a hot grill or skillet.
To Serve: Carve Tri Tip across the grain, slicing thinly. Serve with salad accompaniment.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.