Mustard-rubbed beef tri-tip with grilled leeks

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain.

**RECIPE**

Beef tri-tip roast, ideally with fat cap left on (1/2 lb or .25 kg per person)
mustard (I like coarse-ground dijon)
seasonings of your choice (I used whole cumin seeds, dried onion flakes, dried garlic flakes, salt an pepper)
oil

The night before, score the fat layer with many shallow cuts. Season the meat with salt and whatever spices you want, then rub it down with a heavy layer of mustard. Cover and refrigerate overnight.

Trim off any undesirable part of the leeks, but leave enough on the root end to hold the layers together. Slice the leeks in half lengthwise and be sure to wash away any dirt hiding between the layers. Dry the leaves, coat them in a thin layer of oil and season them.

If using your oven, get the broiler (what Brits call a grill) hot and brown both sides of the meat right under it. Roast the rest of the way at 400ºF/200ºC.

If using a grill (what Brits call a barbecue), get a very hot fire going on one side and keep the other side relatively cool. Brown the meat on both sides over the hot side of the grill, then transfer it to the cool side, with the thinnest part of the roast as far from the heat as possible. Cover.

My 2.5 lb (1.13 kg) tip-tip took half an hour of cooking, total. I pulled it at 125ºF/52ºC in the thickest part of the meat. It was medium after it rested for a few minutes.

Broil or grill the leeks covered, cut-side facing the heat, until they not quite as soft as you want them in the end.