Cook the Issue 2010: Moroccan-Spiced Roasted Tri-tip with Carrots and Warm Lentil Salad - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Moroccan-Spiced Roasted Tri-tip with Carrots and Warm Lentil Salad

By Pielove, member

October 7th, 2010

My beef people, the wonderful Heartland Meats, do not carry hanger steak, so I roasted a tri-tip instead.  This meal was a huge hit with the whole family-- the meat is perfectly seasoned and the spice mix, along with a healthy dose of garlic, gives an intriguing flavor where the individual spices are hard to separate out.  The lentil salad is delicious on its own and gives a tasty and healthy counterpoint to the meat.  The carrots were really easy-- I love that they can roast alongside the meat.  I think the leftover lentils and carrots are going to transform into soup!

Recipe Used: Moroccan Spiced Roasted Hanger Steak...


posted in: Gallery, Cook the issue 2010
Comments (1)

ICDOCEAN1 writes: I have the worse time finding French green lentils these days so the lentil salad remains on my todo list, maybe tomorrow I will have a little luck finding them. Posted: 11:51 am on October 8th

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