Tri Tip Sous Vide with Teriyaki Marinade

Since I always want to try out new cuts of meat, I decided to buy a Jack’s Creek Black Angus Tri Tip. The mayor’s cut (as the Tri Tip is still called) is a cut between the rump and the walnut and was so popular in America that it was usually reserved for the best customers and the mayor.

I marinated it in a teriyaki sauce and then put it into the sous vide cooker for a bath. After giving it a proper roasting on the monolith, the taste experience was complete. The meat was super tender and juicy, plus the Asian touch of the teriyaki sauce…. Awesome. The meat can absolutely keep up with traditional steaks. I can only recommend it to everyone.

We had basmati rice with roasted cashew nuts as a side dish. I find that rice always goes best with Asian dishes. Have fun trying this yourself!

Preparation:

  • Clean the meat.
  • Mix the ingredients for the teriyaki sauce and the soy sauce.
  • Vacuum seal the mayor piece together with the sauce in a sous vide bag.
  • I cooked the meat for 6 hours at 53 degrees sous vide.
  • Prepare the monolith to 250 degrees direct heat.
  • Remove the Tri Tip from the vacuum bag and grill both sides directly until they have a nice branding. We don’t need to pay attention to the core temperature, as the meat has already been sufficiently heated by the sous vide cooking.
  • Then just remove the mayor piece from the grill and carve it into slices.


Sardines on clay tiles with fig leaves

Preparation:

Pour 250ml lukewarm water into a measuring cup. Stir in the yeast with a pinch of sugar and leave to rise for about 5 minutes.

Put the flour in a bowl and form a hollow in the middle. Pour the yeast, water, oil and salt into the hollow and knead into a smooth dough.

Leave the dough to rise overnight in the refrigerator.

Before baking, take the dough out of the fridge and form 4 balls. Cover and let rise again for 3 hours.

Heat the Monolith to 350°C, insert the deflector stones and place the pizza stone on the highest rack – preferably on the grill expander. Heat the pizza stone for about 20 minutes until the Monolith reaches 280°C.

Shape the dough into 4 discs and top with tomato sauce and various ingredients.

Bake the pizza in the preheated grill for approx. 3 minutes.


Sardines on clay tiles with fig leaves

Preparation:

Mix the coarse sea salt with the fennel seeds. Then moisten the clay tiles or wood planks (do not moisten your deflector plates if using these) and place the freshly washed fig leaves on top. Place the whole sardines in an orderly fashion and sprinkle with a little fennel salt.

Cook directly at 250 degrees for about 7 minutes closed and smoke with dry vine branches. A toasted country bread with garlic goes well with this.

If fig leaves or vine leaves are not available, a moistened lettuce leaf can also be used. Please do not scale or gut the sardines.