Misha’s Tritip

(2)

Misha

San Francisco

Food, wine, photography, dogs. Former cofounder of the world’s first and only gourmet chili bar chain.

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Delicious tritip finished on the grill for medium rare. For a decent chargrill on the outside , sous vide at this lower temperature to allow for a longer time on the grill at the finishing stage.
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Ingredients for 3

  • 3 cloves peeled Garlic

  • 3 or 4 sprigs Fresh rosemary

  • Mishas Mix Dry Rub

  • 1 tb regular olive oil (optional)

Directions

  • Step 1

    Rub the tritip with fresh rosemary sprigs. Slice two or three cloves of garlic. Add garlic, rosemary and tritip to a ziplock bag. Do not add salt. Seal using displacement method.

  • Step 2

    Sous vide for 3-4 hours for approx 2 lb tritip at 128F.

    • Finishing Steps

    • Step 0

      Remove from bag and pat dry. Sprinkle generously with Mishas Mix and lightly oil with olive oil (optional) and grill or broil on medium high heat for about 5 minutes per side until nicely charred. Slice and serve on hot plates.

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128 F / 53.3 C Recipe Temp
Recipe Time
Prep Time