client:california avocado commission

Tri-tip roasts originated in Santa Maria, California, and this beefy cut is topped with California Avocado, tomato, and cucumber relish.

Roasted Tri-Tip Steak with California Avocado Relish Is Deliciously, Distinctly West Coast

garlic powder garlic

salt

black pepper

(about 2 1/2-pound) beef tri-tip roast

vegetable or canola oil

Flaky salt, for sprinkling (optional)

English cucumber (4 to 5 ounces)

tomato

garlic

parsley

lemon

olive oil

kosher salt,

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

The Kitchn

Creative Studio

Step 1: Make the tri-tip:

Stir 1 1/2 teaspoons granulated garlic, 1 1/2 teaspoons kosher salt, and 1 1/2 teaspoons coarsely ground black pepper together in a small bowl. Pat 1 (about 2 1/2-pound) beef tri-tip roast dry with paper towels. If there is any silver skin on the surface, trim it off (here’s how). Rub all over with the garlic mixture. The tri-tip can be cooked immediately or transferred to a plate and refrigerated uncovered for up to 8 hours.

Step 2: Make the tri-tip:

Arrange a rack in the middle of the oven and heat the oven to 400ºF. If the tri-tip has been refrigerated, let it sit out at room temperature while the oven heats.

Step 3: Make the tri-tip:

Heat 2 tablespoons vegetable oil in a large oven-safe or cast iron frying pan (at least 12 inches wide) over medium-high heat until shimmering. Add the tri-tip smoother-side down and press down on it briefly so it has good contact with the pan. Cook undisturbed until well-browned on the bottom, about 3 minutes. Flip the tri-tip.

Step 4: Make the tri-tip:

Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of the tri-tip registers about 125ºF for medium, 20 to 30 minutes. Meanwhile, start the relish.

Step 1: Make the relish:

Prepare the following ingredients, adding each to the same medium bowl as you complete it: Dice 1/3 medium English cucumber (about 1 cup). Core and dice 1 plum tomato (generous 1/2 cup). Mince 1 garlic clove. Pick and finely chop the leaves from 6 fresh parsley sprigs until you have 2 tablespoons. Squeeze the juice from 1/2 medium lemon (about 1 1/2 tablespoons).

Step 2: Make the relish:

Drizzle with 1 tablespoon olive oil, season with 1/4 teaspoon kosher salt, and toss to combine.

Step 3: Make the relish:

When the tri-tip is ready, transfer to a clean cutting board and let rest 10 minutes (tent loosely with aluminum foil if the kitchen is cold). Meanwhile, halve, pit, peel, and dice 1 ripe but firm large California Avocado (about 1 cup). Add to the relish and gently fold to combine. Taste and season with more kosher salt as needed.

Step 4: Make the relish:

Cut the roast in half crosswise at the center point. Cut each half across the grain into slices about 1/2-inch thick. Sprinkle the slices with flaky salt if desired and serve topped with the California Avocado relish.

Fry up shrimp patties studded with buttery cubes of California Avocado for a West Coast twist on a burger.

Shrimp and California Avocado Burgers Marry the Best Ingredients of the West Coast

lime

raw shrimp

scallions

garlic powder or garlic granules

panko breadcrumbs

mayonnaise

Dijon mustard

beefsteak tomato

brioche

butter lettuce leaves

Step 1

Finely grate the zest of 1 medium lime (about 2 teaspoons). Juice the lime. Transfer half the zest and 2 tablespoons of the juice to a food processor fitted with the blade attachment. Transfer the remaining zest and 1/2 teaspoon of the juice to a small bowl.

Step 2

Cut 1 pound raw peeled and cleaned shrimp into 1-inch pieces. Trim and cut 2 medium scallions into 1-inch pieces. Transfer both to the food processor. Sprinkle with 1 1/2 teaspoons kosher salt and 1/2 teaspoon garlic powder. Pulse until coarsely chopped, about 8 (1-second) pulses, scraping down the sides of the bowl halfway through. 

Step 3

Transfer to a large bowl. Add 1 large egg and sprinkle with 1/2 cup panko breadcrumbs. Stir and smash against the side of the bowl with a flexible spatula until combined. Halve, pit, and peel 1 ripe but firm medium California Avocado. Cut into small dice (about 1/4-inch), add to the bowl, and gently fold until just combined.

Step 4

Line a baking sheet with parchment paper or a silicone baking mat. Divide the mixture into 4 portions (about 6 ounces each). Gently shape each portion into a 3 1/2-inch wide patty about 3/4-inch thick and place in a single layer on the baking sheet. If any pieces of California Avocado fall out, just push them back in. Refrigerate while you prepare the toppings and buns, at least 15 minutes.

Step 5

Add 1/4 cup mayonnaise and 1 teaspoon Dijon mustard to the reserved bowl of lime zest and juice and stir to combine. Refrigerate until ready to use. Cut 1 medium beefsteak tomato crosswise into 4 rounds about 1/2-inch thick.

Step 6

Split 4 brioche or potato buns. Heat 1 teaspoon of the vegetable or olive oil in a large nonstick frying pan (at least 12 inches wide) over medium heat until shimmering. Tilt the pan to coat the bottom with oil. Place 4 bun halves cut-side down in the pan. Cook, moving the buns around occasionally so they cook evenly, until toasted and light golden brown, 2 to 3 minutes. Transfer to a plate. Repeat toasting the remaining bun halves in another 1 teaspoon oil. Transfer to the plate.

Step 7

Heat the remaining 2 tablespoons vegetable or olive oil in the same pan over medium heat until shimmering. Using a flat spatula, transfer the shrimp patties into the pan and cook until golden brown, cooked through, and the centers register at least 120ºF on an instant-read thermometer, 3 to 4 minutes per side. Spread the lime mayonnaise on the cut-sides of all the buns while the second side is cooking.

Step 8

Assemble the burgers: Place a shrimp patty on each bottom bun. Top each with a slice of tomato and 1 large butter lettuce leaf, and close with the top bun. 

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