Sriracha Crusted Tri-Tip over Cous Cous

Ingredients:

1 tsp fennel seeds
1 tsp coriander seeds
1/4 cup extra-virgin olive oil
3 garlic cloves
1 1/2 tbs sriracha (a thai hot sauce)
1 tablespoons ketchup
1 1/2 teaspoons ground cumin
1 lb tri tip
Cous Cous

Preparation:

Preheat oven to 350°F.

Toast fennel and coriander seeds in small nonstick skillet over medium heat about 5 minutes. Grind seeds and transfer to a small bowl. Add ketchup, sriracha, cumin, olive oil, and minced garlic.

Sprinkle beef all over with salt and pepper in a rimmed baking sheet. coat both sides of the meat with the sauce and roast beef until medium rare.


Serve over cous cous.