Belgian Style Ales
A very traditional style of beer, Belgian style beers come in lighter and darker varities, but they all show rich malt notes.
Sheet Pan Indian Beef & Cauliflower Recipe
View more Beef Recipes, Keto Friendly Dish, One Dish Recipes
Prep Time
20 min
Total Time
1 hr 20 min
Yield
8 servings
If you are a follower of LGCM, you probably know that we’re huge fans of Tri Tip steaks. They’re packed full of beef flavor, are perfect for feeding a crowd, and can be seasoned with a ton of different flavors to bring new dimensions to the cut. This recipe is lightly adapted from one originally made by the Beef Council. To make this recipe, we use garam masala as a seasoning for both the steak and cauliflower to create a perfectly flavored meal.
You may have never tried seasoning your beef with garam masala before, but we promise, it’s a great beef seasoning. The earthiness of the seasoning brings out the richness of the beef, and the aromatic compounds add a ton of flavor without using an abundance of salt. Have you used garam masala on your beef before? What’s your favorite “offbeat” beef seasoning? Let us know what you think, and how you liked this recipe in the comments below!
Ingredients
- 1 Leahy’s Angus Tri Tip Steak (about 2 pounds)
- 1 Lemon
- 1 tsp Salt (divided)
- 1/2 tsp Pepper
- 1 head Cauliflower (cut into florets)
- 1 Tbsp Olive Oil
- 3 tsp Garam Masala (divided)
- 1 tsp Turmeric
Directions
Preheat oven to 425°F. Line shallow roasting pan with parchment paper. Grate lemon peel and juice lemon. Combine lemon peel, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 2 tsp garam masala in a small bowl. Rub onto all surfaces of beef Tri-Tip.
Place cauliflower in a medium bowl. Combine lemon juice, oil, remaining 1 tsp garam masala, turmeric and remaining 1/2 teaspoon salt in a small bowl. Pour onto cauliflower and toss to coat. Arrange cauliflower on pan; place roast on top of cauliflower. Insert ovenproof meat thermometer so tip is centered in thickest part of the roast. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.
Remove Tri Tip when meat thermometer registers 135°F for medium rare; 150°F for medium. Cauliflower should be tender and browned. Transfer roast to carving board; tent loosely with aluminum foil. Let stand for 20 to 25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare, and 160°F for medium.)
Carve Tri Tip into slices; season with salt and freshly ground black pepper, as desired. Serve with traditional Indian condiments such as mango chutney or raita, as desired. Enjoy!
