Smuggler's Cut Recipe

Prepare and marinate

In a non-reactive bowl or resealable bag, combine dry red wine, dark soy sauce, balsamic vinegar, Worcestershire sauce, olive oil, brown sugar, minced garlic, chopped rosemary, oregano, black pepper, and kosher salt. Stir or shake until sugar dissolves and seasonings are evenly distributed.

Add the tri-tip cubes to the marinade, pressing them into the liquid so all pieces are submerged. Seal the bowl with plastic wrap or close the bag, then refrigerate. Marinate for at least 24 hours and up to 72 hours, turning or massaging the bag once a day so flavors penetrate evenly.

About 30 minutes before cooking, remove the tri-tip from the refrigerator to come closer to room temperature. Reserve the marinade by pouring it through a fine-mesh strainer into a small saucepan; press solids to extract flavor, then discard solids.

Bring the reserved marinade to a simmer over medium heat and simmer gently for 4–6 minutes to reduce slightly and to ensure any raw beef juices are cooked. Remove from heat and let cool slightly; this will be used to baste the meat while cooking.

Prepare fries

Preheat oven to 425°F (220°C) if roasting. If frying, heat oil in a deep pot to 325°F (160°C) for the first fry. Rinse cut potato fries under cold water until water runs clear to remove excess starch; drain and pat dry thoroughly with kitchen towels.

Toss the dried fries with canola/vegetable oil, garlic powder, smoked paprika, and sea salt so they are evenly coated.

For oven method: Spread fries in a single layer on a parchment-lined baking sheet and roast for 25–30 minutes, turning once halfway, until golden and crisp. For frying method: Fry the fries in two stages — blanch at 325°F (160°C) for 4–5 minutes until soft but not colored; remove and drain. Increase oil to 375°F (190°C) and fry a second time for 2–3 minutes until crisp and golden. Drain on paper towels.

While still hot, toss fries with the finishing olive oil and chopped parsley. Keep warm on a serving tray; these will serve as the bed for the tri-tip morsels.

Sear and finish

Heat a large cast-iron skillet or heavy sauté pan over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Working in batches to avoid crowding, add marinated tri-tip cubes (shake off excess marinade, but do not rinse). Sear without moving for 90 seconds to 2 minutes to develop a deep brown crust, then turn to sear another side for 60–90 seconds.

Reduce heat to medium-high. Using a spoon or brush, baste the seared morsels with some of the reduced reserved marinade and continue cooking, tossing occasionally, until the internal temperature reaches 125–130°F (51–54°C) for medium-rare, about 3–5 minutes total depending on cube size. If you prefer medium, cook to 135°F (57°C).

Remove the meat to a warm plate and tent loosely with foil to rest for 5 minutes. During resting, the carryover heat will raise the internal temperature a few degrees and help redistribute juices.

Finish sauce

While the meat rests, place the reduced reserved marinade saucepan over medium heat, add beef demi-glace and simmer gently 2–3 minutes to combine and thicken slightly. Swirl in the cold butter one piece at a time to emulsify the sauce to a glossy finish. Stir in lemon juice and coarse black pepper. Taste and adjust salt if needed.

Return the rested tri-tip morsels briefly to the pan with the sauce for 30–45 seconds, just to warm and glaze them, or spoon sauce over each piece.

To serve: Arrange a generous bed of Friar Franklin's fries on each plate. Pile the glazed tri-tip morsels on top of the fries. Drizzle any remaining finishing sauce over the meat and fries, sprinkle with chopped chives and an extra pinch of coarse black pepper. Serve immediately.