Husfriend is a well-traveled man who has been to many places on this planet.
I, on the other hand, not so much. Aside from having been born in a land-locked country far, far away, I pretty much have only been to Tijuana, Mexico where I was detained by the US Border Patrol on my first visit. I’m lucky like that. I didn’t have it as bad as the poor girl who was made to spread eagle in her Quinceañera dress though. :/
Of all his travels, Husfriend especially enjoyed the Caribbean. Despite his pasty whiteness, it was as though he had returned to the motherland. He loved the vibe and food.
For him, this recipe is as close as it comes to the original. We’ve made it often. This was the first time it was done with cow. We usually have it with chicken.
The marinade is super simple and comprised of many things that we often already have around in the kitchen.
- 1 medium onion
- 3 medium scallions
- Scotch bonnet (or habanero) chili peppers, to taste – 1 pepper is spicy, 2 is über spicy
- 3 garlic cloves
- 1 tablespoon five-spice powder
- 1 tablespoon allspice berries, coarsely ground
- 1 tablespoon coarsely ground pepper
- 1 tablespoon fresh thyme
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt
- ½ cup soy sauce
- 1 tablespoon vegetable oil
Pulse everything in a food processor or blender until you get a watery paste. This will yield approximately 3 cups of marinade.
Place in container with the meat for as-long-as-possible marination. We did a 2-lb tri-tip for two nights in the fridge.
When it’s time to eat, start with making the rice and peas first.
- ½ medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tablespoon olive oil
- 1 cup brown basmati rice
- 1 cups water
- ½ cup chicken broth
- ½ cup unsweetened coconut milk
- 1 (15-ounce) can black beans, drained and rinsed
- ½ cup fresh Italian parsley, chopped
- 2 teaspoons lemon zest
- kosher salt, to taste
Sweat the onions and garlic in the oil. Then stir in the rice until it absorbs the oil, about 5 minutes. Add the liquids and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes.
Fluff in the remaining ingredients and salt to taste.
The steak can be grilled or cooked in a broiler. We opted for the broiler this time. Cook your steak until the desired doneness. Take your tri-tip out when it reaches 145° for a medium-rare steak, or 160° for a medium steak. Be sure to rest (the meat) before slicing.